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ingredients
  • 2 packages (16 oz) Vanilla
    CANDIQUIK® Candy Coating
  • 4 packages (8 oz) cream cheese,
    softened
  • 1 package (3 oz) instant
    Raspberry flavored gelatin
  • 1 package (3.4 oz) instant
    Lemon flavored pudding
  • 2 containers (8 oz) whipped
    topping, thawed
  • 2 (9 in) graham cracker crusts
  • Garnish: fresh lemon (sliced) and raspberries

raspberry lemon cream pie

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Yield: 2 pies

instructions
  1. Melt both packages of Vanilla CANDIQUIK® Candy Coating in Melt and Make Microwaveable Trays™ according to directions on package.
  2. In a large bowl beat two packages of softened cream cheese, one package melted CANDIQUIK®, and raspberry gelatin mix with an electric mixer, until well blended.
  3. Fold in one container of whipped topping and mix until well blended.
  4. Carefully spoon half of the raspberry mixture into one crust and half into the other crust; set aside.
  5. In another large bowl, beat remaining two packages of cream cheese, remaining melted Vanilla CANDIQUIK®, and lemon pudding mix with an electric mixer, until well blended.
  6. Fold in remaining container of whipped topping and mix until well blended.
  7. Carefully spoon half of lemon mixture on top of raspberry filling in one crust and half into the other crust.
  8. Garnish with fresh sliced lemon and raspberries. Keep refigerated.

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