Tuesday, October 23, 2007

Lemon Raspberry Pie

Lemon Raspberry Pie
By Tiana Gray

Graham cracker pie crust
Lemon Pudding and Pie Filling (Cook and Serve) 3 cups worth
Cool Whip (can use small container but big one would probably work better)
1 cup raspberries (I buy frozen bag)

To make:
1. Just make your lemon pie filling with the eggs as it says on the
package. Then let it cool. After it has cooled pour half
(11/2 cup) of the pudding into the crust.
2. Then sprinkle one cup of
raspberries on top. Mix most of the cool whip into the remaining
pudding that is in the pot and stir. Then pour that on top of
the raspberries. Then spread more cool whip all by itself on top of
that and garnish with berries if you want.

1 comment:

Laura & Jimmy said...

yea! Our first post! I can't wait to try one of these. I'll let you know how it turns out!