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Ingredients
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- 8 ounces cream cheese, at room temperature
- ½ cup powdered sugar
- 3.4 ounces instant lemon pudding mix
- 1 cup 2% or whole milk
- 16 ounces Cool Whip, thawed (2 tubs)
- 1 lemon, zested (save the lemon for garnish)
- 1 graham cracker crust (store-bought or homemade)
- 18 ounces fresh raspberries, rinsed and divided
- Mint leaves for garnish
Instructions
- Beat cream cheese and powdered sugar in a large bowl until creamy.
- Whisk milk and lemon pudding mix until thickened.
- Combine pudding with cream cheese mixture, then fold in 8 ounces of Cool Whip.
- Gently fold in lemon zest.
- Spread 12 ounces of raspberries over the graham cracker crust.
- Pour lemon filling over raspberries, smooth the top.
- Refrigerate covered for at least two hours until set.
- Top with remaining Cool Whip and garnish before serving.
Notes
Ensure cream cheese is at room temperature for smooth blending.
Fresh raspberries will provide the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 24
- Sodium: 200
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 4
- Cholesterol: 30