Lemon Raspberry Pie

Lemon-Raspberry Pie
Ingredients
2 cups cold milk
2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 (6 ounce) HONEY MAID Graham Pie Crust (I used the shortbread crust)
1 (8 ounce) tub COOL WHIP Whipped Topping
1 cup raspberries

Directions
1. Beat milk and dry pudding mixes with whisk 2 min or until well blended. (Mixture will be thick.)
2. Spoon 1-1/2 cups of the pudding into crust, top with raspberries. Gently stir 1-1/2 cups of the whipped topping into remaining pudding spoon over pie.
3. Refrigerate 3 hours. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.