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White Chocolate Raspberry Cream Pie




Source of Recipe


Marla


List of Ingredients




Serves 8

1-1/2 cups cold milk
2 pkg. (4-serving size) JELL-O White Chocolate Flavor Instant Pudding &
Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
3/4 tsp. grated lemon peel
1 cup fresh or frozen, thawed, raspberries
1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)


Recipe



POUR milk into medium bowl. Add pudding mixes. Beat with wire whisk 1
minute. (Mixture will be thick.) Gently stir in whipped topping and lemon
peel. Spoon raspberries into bottom of crust; top with pudding mixture.

REFRIGERATE 4 hours or until set. Garnish if desired. Store leftover pie in
refrigerator.