White Chocolate Raspberry Cream Pie

Yield: 8 servings

Ingredients

• 1 1/2 cups cold milk
• 2 small boxes Jell-O White Chocolate Flavor Instant Pudding & Pie Filling
• 1 (8 ounce) container Cool Whip Whipped Topping, thawed
• 3/4 teaspoon grated lemon peel
• 1 cup fresh raspberries
• 1 (6 ounce) Honey Maid Graham Cracker Pie Crust

Instructions

1. Pour milk into medium bowl.
2. Add pudding mixes. Beat with a wire whisk for 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 for 4 hours or until set.
6. Store leftover pie in refrigerator.