1 prepared 9 inch graham cracker crumb crust
1/3 cup raspberry or apricot jam
4 ounces (1/2 of a 8 oz. package) Cream Cheese (softened)
1 tablespoon sugar
1 tub (8 oz) Cool Whip (thawed) (or equivalent whipped dessert topping)
1 1/2 cups cold milk or half-and-half
2 packages (4-serving size each) Jell-O Lemon Flavored Instant Pudding and Pie Filling
2 teaspoons grated lemon peel
Spread bottom of crust gently with jam. With a wire whisk, mix cream cheese and sugar in a large bowl until smooth. Gently stir in 1/2 (4 ounces) of whipped topping. Spread on top of jam.
Pour milk into a large bowl. Add pudding mixes and lemon peel. Beat with wire whisk 1 minute or until blended. (Mixture will be thick.) Gently stir in remaining whipped topping. Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie, covered, in refrigerator. Serves 8.
From the Kitchen of Norma Welton
plus family & friends
