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    Cheesecake Pudding Pie

    Source of Recipe


    List of Ingredients

    Cheesecake Pudding Pie

    1/4 cup raspberry preserves
    1 ready--to-use graham cracker crust, 6 oz. or 9"
    1 cup fresh or frozen raspberries
    1 1/2 cups cold milk (or Lactaid)
    2 packages (4-serving size each) Jell-O Cheesecake flavor instant pudding and pie filling
    1/2 to 1 teaspoon grated lime or lemon peel
    1 8-oz tub Cool Whop Whipped Topping


    Spread raspberry preserves on bottom of crust. Add fresh raspberries.
    Pour milk into a large bowl. Add pudding mixes and lime peel. Beat with wire whisk about 2 minutes until smooth and thick. Immediately stir in whipped topping. Spoon over raspberries in crust.

    Refrigerate 3 hours or until set. Garnish with more fresh raspberries.

    Yields: 8 servings




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