Raspberry-Lemon Pie

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 cup cold milk
2 tsp. grated lemon peel
2 cups thawed COOL WHIP Whipped Topping, divided
1/4 cup raspberry preserves
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup raspberries

BEAT cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping.
SPOON preserves onto bottom of crust; cover with the pudding mixture. Top with the remaining 1 cup whipped topping and raspberries.
REFRIGERATE 4 hours or until firm. Store leftover pie in refrigerator.
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 8 servings

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Add comment April 12, 2009