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Lemon Raspberry Pie Recipe

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This recipe for Lemon Raspberry Pie, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
STEPHANIE YSQUIERDO
Added: Wednesday, January 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup Raspberry jam
1 9 inch prepared crumb crust
1/2 pint fresh raspberries
4 oz softened cream cheese
1 can evaporated milk (12 oz)
2 packages lemon instant pudding (3.4 oz each)
1 (8oz) container whip cream; thawed and divided
lemon peel

Directions:
Directions:
Spread jam over bottom of crust. Sprinkle 3/4 of the raspberries over the jam.
Beat cream cheese in large bowl until creamy. Gradually add milk, pudding mixes, and grated lemon peel. Beat for 2 minutes on medium speed. Spoon in 1/2 of whip topping and mix. Spoon into crust and top with remaining whip cream. Garnish with remainder Raspberries, and chill for 2 hours before serving; Store in refrigerator.

 

 

 

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