• 1-1/4 cups Graham Crumbs
  • 1/4 cup butter, melted
  • 1/4 cup Pure Red Raspberry Jam
  • 1 pkg. (250 g)  Cream Cheese, softened
  • 1 pkg. (4-serving size)  Lemon Instant Pudding
  • 1 cup cold milk
  • 2 tsp. grated lemon zest
  • 2 cups thawed Whipped Topping, divided
  • 1 cup Ontario raspberries



  1. Mix graham crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Spoon jam over crust.
  2. Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping; pour over jam. Top with remaining 1 cup whipped topping and the raspberries.
  3. Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.