Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 2. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

Don't forget to check Shirley's blog.

378 - Raspberry Cheesecake

(by Shirley McNevich)

2 - 8oz. packages Philly cream cheese (softened)
1 - 4oz. box Jell-O lemon instant pudding/pie filling
1 cup cold milk
2 tsp. grated lemon peel
2 cups thawed Cool Whip
1/2 cup raspberry preserves
1 ready-made graham cracker crust

Beat cream cheese, pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Stir in 1 cup of Cool Whip. Spoon 1/4 cup of the raspberry preserves onto bottom of crust, then pour pudding mixture evenly over the top. Top with remaining 1/4 cup preserves and remaining 1 cup of Cool Whip. Refrigerate at least 4 hours (preferably overnight).

 

Continue to:

• prev: 377 - Caramel Apple Pie
• Index
• next: 379 - Oreo Cookie Pie

Share and Enjoy

Tags

cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food