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A Cindy Pascale Original
There’s something unforgettable about serving this lemon raspberry cream pie recipe on a warm summer evening. The bright citrus flavor paired with sweet bursts of raspberry creates a dessert that feels both refreshing and indulgent, making it perfect for backyard gatherings, bridal showers, holiday celebrations, or casual family dinners. Served chilled with its silky cream filling and vibrant berry topping, this recipe captures the taste of sunshine and the joy of sharing something homemade with the people you love most.
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Ingredients Method

Ingredients
  

  • 1 pre-made graham cracker crust
  • 1 cup whipping cream
  • 1/3 cup powdered sugar
  • 2 cups cold whole milk
  • 2 boxes (4-servings each) instant lemon pudding
  • 1/2 pint raspberries, plus more for garnish-washed and air dried
  • optional: redi whip

Method
 

  1. Beat whipping cream with powdered sugar until soft peaks form. Set aside.
    Empty instant pudding mixes into mixing bowl. Stir in milk. Whisk until well combined about 2 minutes. The mixture will be thick
    Spoon approximately 1 ½ cups of pudding into the prepared pie crust.
    Layer dried raspberries onto of the pudding mixture.
    Gently fold whipped cream into the remaining pudding. When combined, top the pie with the cream pudding mixture. Optional: garnish with additional raspberries and/or Redi Whip.
    Chill before serving. Enjoy!
    HAPPY EATING!!