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PHILADELPHIA® Raspberry-Citrus Pie

  • 10servings
  • 255minutes
  • 380calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened

  2. 1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding

  3. 1 cup cold milk

  4. 2 tsp. grated lemon zest

  5. 2 cups thawed COOL WHIP Whipped Topping , divided

  6. 1/2 cup raspberry preserves , divided

  7. 1 HONEY MAID Graham Pie Crust (6 oz.)

Instructions Jump to Ingredients ↑

  1. BEAT cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Stir in 1 cup of the whipped topping.

  2. SPOON 1/4 cup of the preserves onto bottom of crust; cover with pudding mixture. Top with remaining 1/4 cup preserves and remaining 1 cup whipped topping.

  3. REFRIGERATE 4 hours or until firm. Store leftover pie in refrigerator.

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