Easy Lemon Raspberry Pie (No Bake) - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened
1 (3 1/2 ounce) package lemon flavor instant pudding and pie filling (4 serving-size)
1 cup cold milk
2 teaspoons grated lemon peel
2 cups thawed Cool Whip, divided
1 (6 ounce) graham cracker pie crusts
1 cup raspberries

Preparation

Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl until well blended.
Gently stir in 1 cup of Cool Whip.
Spoon into crust.
Top with remaining 1 cup Cool Whip.
Refrigerate 4 hours or until firm.
Top with raspberries (or berry of choice) just before serving. Store leftover pie in refrigerator.