I love lemon dessert so this was a no brainer. It is so easy to make too. You can find it here
1/4 cup raspberry jam
1 prepared 9 inch (6 ounce) shortbread crumb crust
1 cup fresh raspberries
4 ounces cream cheese softened
1 can (12 fl ounces) evaporated milk
2 packages (3.4 ounce each )lemon instant pudding
Grated peel of 1 lemon
1-8ounce container whipped topping
Additional grated lemon peel
- Spread raspberry jam on the bottom of crust. Sprinkle 3/4 raspberry over jam.
- Beat cream cheese in large mixing bowl until creamy. Gradually add evaporated milk, pudding mixes, and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently blend in half of the whipped topping. Spoon into crust, top with remaining whipped topping.
- Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest if desired just before serving.