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May 1999 Issue
Spring has Sprung
by Victoria Smith
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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
  • Preparation Time: About three and a half hours --  Prepare the day before.

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