"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Spring Lemon / Raspberry Pudding Pie Recipe

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This recipe for Spring Lemon / Raspberry Pudding Pie, by , is from Let's Get Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Our friend Chris B.
Added: Wednesday, August 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. Graham Cracker Pie Crust
2 pkgs. (4 oz.) Lemon Instant Pie Filling (I use sugar free)
2 cups cold milk
8 oz. container whipped topping
1/2 pint or 1 cup raspberries

Directions:
Directions:
Pour milk into medium bowl. Add 2 pkgs. lemon pudding mix. Beat with wire whisk 2 minutes or until blended. (mixture will be thick). Spoon 1 1/2 cups of the pudding into pie crust, top with raspberries. Gently stir 1 1/2 cups whipped topping into remaining pudding and spoon over pie. Refrigerate 3 hours. Top with remaining whipped topping if desired. Store leftovers in refrigerator.

Personal Notes:
Personal Notes:
DJ's favorite!!!

 

 

 

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