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    Citrus Cheesecake Pudding Pie


    Source of Recipe


    Jello magazine insert

    List of Ingredients





    1/4 cup raspberry spread
    1 6 ounce keebler ready crust graham cracker pie
    crust
    1 cup fresh raspberries -- or frozen
    1 1/2 cups cold milk
    2 4 ounce pack jello cheesecake instant pudding & pie filling
    1 teaspoon grated lime peel
    or lemon
    8 ounces cool whip whipped topping -- thawed

    Recipe



    Spread raspberry spread on bottom of crust. Top with raspberries. Pour milk into large bowl. Add pudding mixes and lime peel. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Immediately stir in whipped topping. Spoon over raspberries in crust. Refrigerate 3 hours or until set. Garnish, if desired. Makes 8 servings.

 

 

 

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