Dana’s Raspberry Lemon Pie

There are a lot of really good bakers in my life but none of them compare to my sister in law Dana. She made this really refreshing dessert that took 10 minutes to prepare and was ready to eat in about 2-3 hours. It travels well and is so easy – If you can stir, you’re good to go. It’s also economical and calls for only a few, easily-found ingredients. Can you tell I love this recipe?

Oh – and there’s NO BAKING REQUIRED!

Dana's Raspberry Lemon Pie
Print Recipe
From SharonGreen.me
Servings Prep Time
8 Slices 10 Minutes
Passive Time
2-3 Hours
Servings Prep Time
8 Slices 10 Minutes
Passive Time
2-3 Hours
Dana's Raspberry Lemon Pie
Print Recipe
From SharonGreen.me
Servings Prep Time
8 Slices 10 Minutes
Passive Time
2-3 Hours
Servings Prep Time
8 Slices 10 Minutes
Passive Time
2-3 Hours
Ingredients
  • 1 pkg Instant Lemon Pudding Mix
  • 2 cups whole milk
  • 1 container Cool whip
  • 1 Graham cracker pie crust
  • 2 pkg Raspberries fresh
Servings: Slices
Instructions
  1. In a large bowl add milk and pudding mix. Stir until combined.
  2. Add the entire container of Cool Whip to the bowl and stir again until combined.
  3. Line the bottom of the pie crust with the fresh raspberries.
  4. Pour the mixture over the fresh raspberries, cover and refrigerate until firm, about 2 hours.
  5. Slice and serve or just roll around in it like a dog unless you have company. Proper etiquette dictates that you should always let your guests roll around in it first.
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