Spread preserves onto bottom of crust; top with 1 cup of the raspberries.
Pour milk into large bowl. Add dry pudding mixes and lime peel. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Spoon over raspberries in crust.
Refrigerate 3 hours or until set. Top with remaining raspberries just before serving. Store leftover pie in refrigerator.
Prepare as directed, using thawed frozen raspberries.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.