1 Pie Crust
8 oz package cream cheese, softened
14 oz can sweetened condensed milk
1/4 C powdered sugar
3.4 oz package lemon instant pudding mix
2 tsp grated lemon rind
1/2 C fresh lemon juice
1 pint fresh raspberries
4 T of The Olive Bin's Raspberry Balsamic Vinegar
1 C whipped cream (optional)
Press pie crust into bottom and up the sides of a 9 inch pie-plate or tart. Bake at 350 degrees for about 8 minutes; remove to wire rack and cool completely.
Beat cream cheese, condensed milk and powdered sugar with electric mixer until creamy. Add pudding mix, lemon rind, and lemon juice. Beat until blended.
Spread the lemon mixture into the prepared pie crust. Top with raspberries. Cover and chill in fridge until set. When ready to serve, drizzle with Balsamic and top each slice with whipped cream. Enjoy!
