How to make it

  • Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Gently stir in 1 c whipped topping.
  • Spoon into crust. Top with remaining 1 c whipped topping.
  • Refrigerate 4 hours or until firm. Top with raspberries just before serving. Store leftover pie in refrigerator.

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