Raspberry Cheesecake Pudding Pie
1/4 cup raspberry preserves
1 (9-inch) Graham cracker crust
1 cup fresh or frozen raspberries
1 1/2 cups cold milk
2 small boxes Jell-O Cheesecake flavor instant pudding and pie filling
1/2 to 1 teaspoon grated lime or lemon peel
1 (8 ounce) container Cool Whip
Spread raspberry preserves on bottom of crust. Add fresh raspberries.
Pour milk into a large bowl. Add pudding mixes and lime peel. Beat with wire whisk about 2 minutes until smooth and thick.
Immediately stir in whipped topping. Spoon over raspberries in crust.
Refrigerate 3 hours or until set.
Garnish with more fresh raspberries.
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