Lemon-Raspberry Tart

• 1/3 c. margarine
• 1 c. lemon cookie crumbs (graham cracker crumbs can be substituted)
• 1 pkg. lemon pudding
• 1 1/2 c. skim milk
• 1 (8 oz.) jar raspberry all-fruit (jam can be substituted)

Preheat the oven to 350 degrees.

Melt the margarine and toss with the cookie crumbs to coat. Press the mixture into the bottom of an 8-inch tart pan. Bake in the preheated oven for 10 minutes or until the crust is lightly browned. Allow to cool for 5 minutes.

In the meantime, mix the lemon pudding and the milk together for 2 minutes using the medium speed of a mixer. Set aside.

Carefully spread the all-fruit evenly across the prepared crust. Spoon the pudding over the top and spread to cover the all-fruit. Cover the top of the tart and freeze for at least 8 hours before serving.

• Yields: 8-10 servings
• Preparation Time: 20 minutes, plus freezing time