Shelly's Recipe

CREAMY LEMON RASPBERRY PIE

Category: Pies - Cream and Custard

1/4 cup seedless red raspberry jam
1 prepared 9 inch shortbread crumb crust
1/2 pint fresh red raspberries, divided
4z cream cheese, softened
1 (12 oz) can evaporated milk
2 (3.4 oz) pkg lemon instant pudding
Grated peel of 1 lemon
1 (8 oz) container frozen whipped topping, thawed, divided
Additional grated lemon zest

Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam. Beat cream cheese in large mixing bowl until creamy. Gradually add evaporated milk, pudding mixes and lemon zest. 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, just before serving.