1 (6 oz.) graham cracker pie crust
1/4 cup raspberry preserves
1 cup fresh or frozen raspberries
1-1/2 cups cold milk
2 pkg. (4-serving size) cheesecake flavor instant pudding & pie filling
1 tsp. grated lime or lemon peel
1 tub (8 oz.) frozen non-dairy whipped topping, thawed

Citrus Cheesecake Pudding Pie

1. Spread raspberry preserves on bottom of crust. Top with raspberries.
2. Pour milk into large bowl. Add pudding mixes and lime peel. Beat with wire whisk for 2 minutes or until smooth. (Mixture will be thick.)
3. Immediately stir in whipped topping. Spoon over raspberries in crust. Refrigerate for 3 hours or until set. Garnish if desired.
   Makes 8 servings
   Preparation time: 15 minutes