Creamy, delicious lemon filling bejeweled with fresh raspberries, this no-bake pie is the perfect springtime dessert! Just as easy as it is delicious, this luscious lemon pie is great for Easter dinner, cookouts, or any get-together!
With a had or stand mixer, beat together the cream cheese and powdered sugar until creamy and smooth. In a seperate bowl, whisk together the milk and pudding mix until thick (about 1 minute.) Pour the pudding mixture into the cream cheese mixture and beat together until creamy. Stop mixer to scrape down the sides of the bowl. Add in 1 container of whipped topping, and mix together until just combined. Gently fold in the lemon zest and 1 container of raspberries. Add filling to the pie crust, and refrigerate for at least two hours to set.
Just before serving, top with the second container of whipped topping, and additional raspberries. Garnish with mint leaves, if desired.