LEMON, RASPBERRY, PUDDING - OH MY

RASPBERRY LEMON PIE

1 - 8oz Cream Cheese, softened
1 - 4 serving Lemon Pudding/Pie Filling
1 cup cold Milk
2 tsp grated Lemon Peel
2 cup thawed Cool Whip
1 Graham Cracker Pie Crust
1 cup Raspberries

Beat Cream Cheese, Dry Pudding Mix, Milk & Lemon Peel in large Bowl with Wire Whisk until well blended. Gently stir in 1 cup Cool Whip. Spoon into Crust. Top with remaining 1 cup Cool Whip. Put in Fridge for 4 Hours or until firm. Top with Raspberries. VIOLA - DONE!