1 package lemon flavor pudding
1 c milk
2 tsp grated lemon peel
2 c thawed cool whip
1 graham cracker pie crust
1 c raspberries
Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl with whisk until well blended. Gently stir in 1 c cool whip.
Spoon into crust. Top with remaining 1 c cool whip.
Refrigerate 4 hrs or until firm. Top with raspberries just before serving.
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