Lemon Raspberry Cream Pie No Bake Recipe

When it comes to making pies for summertime desserts, I choose to make pies that don’t use any type of oven baking. Let’s face it folks, when it’s blazing hot outside, the last thing we want to do is bake in a hot kitchen!

Here is a nice, refreshing cold cream style pie that is easy to make and it will keep you cool while making it. I think it will be perfect for a Mothers’ Day brunch too! YUM

Lemon Raspberry Cream Pie Recipe

1/4 cup seedless raspberry jam
1 prepared 9″ graham cracker crust
1 cup fresh red raspberries, divided
4 oz. block cream cheese, softened
1 can evaporated milk
2 pkgs. lemon instant pudding and pie filling mix
grated peel of one lemon
8 oz. container frozen whipped topping, thawed

Spread the raspberry jam over the bottom of your graham cracker crust. Place 3/4 cup of fresh raspberries over top of the jam layer. In a large mixing bowl, beat cream cheese until creamy with an electric mixer. Gradually stir in the milk, pudding mixes and the grated lemon peel. Beat mixture for 3 minutes until blended. Gently stir in half of the whipped topping. Spoon the mixture over top of the berry layer and then top with the remaining whipped topping.

Refrigerate the pie for 2 to 3 hours or until it firms up. When you are ready to serve it, garnish the top with the remaining fresh berries.

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