Shelly's Recipe

RASPBERRY LEMON CHIFFON PIE

Category: Pies - Cream and Custard

1 (9 inch) graham pie crust
1 (3 oz) box lemon flavored gelatin
1/2 cup water, boiling
1 tsp lemon peel, grated
2 tbsp lemon juice
1 (8 oz) pkg cream cheese, softened
1 (8 oz) tub whipped topping, thawed
2 cups fresh raspberries
Additional whipped topping for garnish, optional

Put lemon gelatin in the boiling water, stir until dissolved. Add lemon zest and lemon juice, mix well.

In a large mixer bowl beat the cream cheese until smooth. With mixer on lowest setting add dissolved gelatin mixture to the cream cheese mixture and beat until smooth. Fold in the whipped topping. Spread the lemon filling into the pie shell. Place in refrigerator for 60 minutes or until ready to serve. Top with fresh berries just before serving. Garnish.