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.