BEAT cream chees, Milk, dry pudding mix and lemon peel in a large bowl with a wire whisk until well blended. Gently stir in 1 cup of whipped topping(cream).
Spoon in to crust; top with remaining 1 cup of whipped topping.
Refrigerate 4 hours or until firm. Top with Raspberries just before serving. Store leftover pie in the Refrigerator.
Originally Submitted
7/25/2006
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