1-1/4 cups Graham Crumbs

1/4 cup butter, melted

1/4 cup Pure Red Raspberry Jam

1 pkg. (250 g) Cream Cheese, softened

1 pkg. (4-serving size) Lemon Instant Pudding

1 cup cold milk

2 tsp. grated lemon zest

2 cups thawed Whipped Topping, divided

1 cup Ontario raspberries


Mix graham crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Spoon jam over crust.

Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping; pour over jam.

Top with remaining 1 cup whipped topping and the raspberries.

Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.