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PHILADELPHIA® Raspberry-Citrus Pie
PHILADELPHIA® Raspberry-Citrus Pie

PHILADELPHIA® Raspberry-Citrus Pie

4 Hr(s) 15 Min(s)
15 Min(s) Prep
4 Hr(s) Cook
Made with a blend of cream cheese and lemon pudding mix, this gloriously creamy no-bake pie boasts a double layer of raspberry preserves.
What You Need
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10 servings
Original recipe yields 10 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding
1 cup cold milk
2 tsp. grated lemon zest
2 cups thawed COOL WHIP Whipped Topping, divided
1/2 cup raspberry preserves, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
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Let's Make It
1
Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Stir in 1 cup of the whipped topping.
2
Spoon 1/4 cup of the preserves onto bottom of crust; cover with pudding mixture. Top with remaining 1/4 cup preserves and remaining 1 cup whipped topping.
3
Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.
Kitchen Tips
Tip 1
Best of Season
For a patriotic dessert, arrange rows of blueberries and raspberries on top of pie.
Tip 2
Size Wise
Since this indulgent pie makes 10 servings, it is the perfect dessert to serve at your next party.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 23g
29%
Saturated Fat 14g
70%
Trans Fat 0g
Cholesterol 50mg
17%
Sodium 330mg
14%
Total Carbohydrates 36g
13%
Dietary Fibers 1g
4%
Sugars 24g
48%
Protein 5g
10%
Vitamin A
10%
Vitamin C
4%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 servings
* 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.
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