Raspberry-Lemon Pie

8 oz cream cheese
4-serving Lemon pudding pkg
1 c milk
2 t grated lemon peel
2 c cool whip
1 graham crust
1 c raspberries

Beat cheese, pudding mix, milk and peel in large bowl with whisk until blended. Stir in 1 c topping.

Spoon into crust and spread evenly. Top with remaining cool whip.

Refrigerate 4 hours or until firm. Top with raspberries before serving.