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Lemon Raspberry No Bake Pie

This refreshing Lemon Raspberry No Bake Pie combines zesty lemon and juicy raspberries for a perfect summer dessert.
Prep Time30 minutes
Total Time4 hours
Servings: 8 servings

Ingredients

Ingredients

  • 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 whole lemon zested (save for garnish)
  • 1 crust graham cracker crust store-bought or homemade
  • 18 ounces fresh raspberries rinsed and divided
  • Mint leaves for garnish

Instructions

  • Step 1: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and continue to mix until fully combined.
  • Step 2: Sprinkle in the instant lemon pudding mix. Pour in the milk and mix until thickened.
  • Step 3: Gently fold in the thawed Cool Whip until evenly combined.
  • Step 4: Fold in the lemon zest and half of the fresh raspberries.
  • Step 5: Pour the filling into the graham cracker crust and spread evenly.
  • Step 6: Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  • Step 7: Garnish with remaining raspberries and mint leaves before serving.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Spatula
  • Refrigerator

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze individual slices.