Ingredients:
1/4 cup seedless raspberry jam
1 (9 inch) shortbread pie crusts
1 cup fresh raspberries, divided
4 ounces cream cheese, softened
1 (12 ounce) cans evaporated milk
2 (3 1/2 ounce) packages instant lemon pudding mix
1 lemons, zest of
1 (8 ounce) containers frozen whipped topping, thawed, divided
additional lemon zest ( optional garnish)
Directions:
Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
Beat cream cheese in a large mixing bowl until creamy.
Gradually add evaporated milk, pudding mix, and lemon zest. Beat for 2 minutes on medium speed until well blended.
Fold in half the whipped topping.
Spoon mixture into crust and top with remaining whipped topping.
Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.
Servings: 8
Time preparation: 10 min.
Time total: 130 min.