(by Shirley McNevich)
2 - 8oz. packages Philly cream cheese (softened)
1 - 4oz. box Jell-O lemon instant pudding/pie filling
1 cup cold milk
2 tsp. grated lemon peel
2 cups thawed Cool Whip
1/2 cup raspberry preserves
1 ready-made graham cracker crust
Beat cream cheese, pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Stir in 1 cup of Cool Whip. Spoon 1/4 cup of the raspberry preserves onto bottom of crust, then pour pudding mixture evenly over the top. Top with remaining 1/4 cup preserves and remaining 1 cup of Cool Whip. Refrigerate at least 4 hours (preferably overnight).
No comments:
Post a Comment