Creamy Lemon Raspberry Pie

¼ cup seedless red raspberry jam

1 prepared 9-inch (6 ounces) shortbread crumb crust

½ pint (about 1 cup) fresh red raspberries, divided

4 ounces cream cheese, softened

1 can (12 ounces) evaporated milk

2 packages (about 3.4 ounces each) lemon instant pudding and pie filling mix

Grated zest of 1 lemon

1 container (8 ounces) frozen whipped topping, thawed, divided

Additional lemon zest, optional garnish

Spread raspberry jam over bottom of crust. Sprinkle ¾ cup raspberries over jam.

Beat cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mix and lemon peel. Beat 2 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping.

Refrigerate 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.

Serves eight.

@Recipe nutrition:Nutrition values per serving: 420 calories, 18 g total fat (11 g saturated) 57 carbohydrates, 1 g fiber, 5g g protein, 30 mg cholesterol, 510 mg sodium.

Nestle