White Chocolate Raspberry Cream Pie
1 1/2 cups cold milk
2 small packages White Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) container cool whip whipped topping , thawed
3/4 teaspoon grated lemon peel
1 cup fresh raspberries
1 (6 ounce) Graham Cracker Pie Crust
Pour milk into medium bowl. Add pudding mixes. Beat with wire whisk 1 minute.
(Mixture will be thick.)
Gently stir in whipped topping and lemon peel.
Spoon raspberries into crust; cover with pudding mixture.
Refrigerate 4 hours or until set. Store leftover pie in refrigerator.