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This cool summer recipe was great with raspberries, but we varied the ...
This pie features fresh raspberries, whipped topping and lemon zest for a refreshing flavor.
SPREAD raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam. BEAT cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mixes and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping. REFRIGERATE for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.
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This cool summer recipe was great with raspberries, but we varied the recipe by using fresh strawberries, then blackberries. All were equally delicious..
I made two of these last night. One sugar free/light to take to work for our dinner & one regular one for my husband. The one at work disappeared in minutes and my husband loved the one I made for him. It was easy and delicious..
I tried it today mine did not look as nice as the one pictured but it did taste great even though mine did not have those little raspberry bumps on the bottom like the pie in the picture it still tasted great I am sure is was my lack of skill to get it to look like the pie in the photo..
* Disclaimer: Nutrition information is based on the ingredients and cooking techniques as listed in the recipe, and does not include optional ingredients and cooking techniques as listed in the recipe, and does not include optional ingredients or garnishes. Nutritional values represented are composite averages and may vary according to freshness, variety or differences in preparation. Altering cooking methods or substituting any ingredients may change the posted nutrition information significantly.
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