Luscious Red Raspberry Lemon Dream Pie
This dreamy, creamy lemon pudding pie is deliciously sweet with a yummy punch of tartness and has a completely utterly delicious buttery, lemon cookie crust with a layer of fruity raspberry jam on top. Then, the pie is topped with with plush, ripe red raspberries with fluffy whipped cream and a layering of lemon cookie crumbles. This is beyond heaven.
Servings: 8 Servings
Calories:
Ingredients
- 1 package Lemon Oreo cookies, divided
- 3 tablespoons unsalted butter melted
- 1 8 oz. cream cheese, room temperature package
- ¼ cup granulated sugar
- 1 3.4 oz instant lemon pudding mix package
- 1 cup milk
- 1 16 oz frozen whipped topping, thawed or 2 cups fresh whipped cream
- 4-5 tablespoons seedless red raspberry jam
- Garnish fresh red raspberries
Instructions
- Preheat oven to 350 degrees.
- Crush 22 of the oreos. Add melted butter and mix together, then pour into a 9" pie plate. Press the mixture to the bottom and sides of the pie plate, forming the crust.
- Bake at 350 for 8-10 minutes to set the crust. Remove from oven and let cool completely.
- Add the raspberry jam to the bottom of the pie crust and smooth it out. You can heat up the jam for a few seconds in the microwave if it's hard to spread around.
- Using a mixer, cream together the cream cheese and sugar until smooth. Add the milk and pudding mix, and beat until smooth.
- Fold in half (8 oz) of the whipped topping to the pudding mixture.
- Pour the lemon cream filling into the cooled oreo cookie pie shell.
- Refrigerate for 2-3 hours or until set.
- Top the pie with the remaining whipped topping, raspberries and add 2-4 Oreo crumbles to the top of the pie and enjoy!