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Luscious Red Raspberry Lemon Dream Pie
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4 from 2 votes

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.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: cream pie, lemon, Mother's Day, Oreos, raspberry, spring dessert, summer desserts
Servings: 8
Author: Kim Lange


  • 1 package Lemon Oreo cookies, divided
  • 3 Tbsp. butter melted
  • 1 8 oz. pkg, cream cheese, room temperature
  • ¼ c. sugar
  • 1 3.4 oz pkg, instant lemon pudding mix
  • 1 c. milk
  • 1 large 16 oz. carton, frozen whipped topping, thawed or 2 cups fresh whipped cream
  • 4-5 tablespoons seedless red raspberry jam
  • Red raspberries


  • 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!