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White Chocolate Raspberry Cream Pie




  1. Pour milk into medium bowl.
  2. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.)
  3. Gently stir in whipped topping and lemon peel.
  4. Spoon raspberries into crust; cover with pudding mixture.
  5. Refrigerate 4 hours or until set.
  6. Store leftover pie in refrigerator.

Yield: 8 servings


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