Wednesday, August 28, 2013

Super Simple Lemon-Raspberry Pie

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.

1 comment:

  1. I should have photographed it before & after cutting... then you would have a pic. It was so delish!

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