1 box instant lemon pudding mix (3 ounces)
1 3/4 cup 2% milk
12 ounces fresh red raspberries
1 ready-made graham cracker pie crust (6 ounces)
1 8 ounce container nondairy whipped topping, thawed
Mix the pudding mix and milk together on low with an electric mixer until the pudding starts to thicken, about 3 minutes.
Reserve 9 raspberries for garnish. Fold the rest of the raspberries into the pudding.
Spread the pudding/raspberry mixture in the pie crust. Chill for at least 2 hours.
Spread the whipped topping over the pie. Garnish with the reserved berries.