This refreshing Lemon Raspberry No Bake Pie combines zesty lemon and juicy raspberries for a perfect summer dessert.
Prep Time30 minutesmins
Total Time4 hourshrs
Course: Dessert
Cuisine: American
Keyword: Easy, No Bake, Summer
Servings: 8servings
Ingredients
Ingredients
8ouncescream cheeseat room temperature
½cuppowdered sugar
3.4ouncesinstant lemon pudding mix
1cup2% or whole milk
16ouncesCool Whipthawed (2 tubs)
1wholelemonzested (save for garnish)
1crustgraham cracker cruststore-bought or homemade
18ouncesfresh raspberriesrinsed and divided
Mint leavesfor 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.