6 servings

Prep: 8 minutes; Chill: 1 hour. The tangy, sweet filling in these tarts may remind you of a key lime pie.

How to Make It

Step 1

Combine 3/4 cup whipped topping, milk, lemon rind, and lemon juice; stir until smooth.

Step 2

Place 3 raspberries in each pie crust. Spoon filling evenly into crusts on top of berries. Cover and chill.

Step 3

Dollop remaining 1/4 cup whipped topping evenly on tarts, and top evenly with remaining fresh raspberries.

Cooking Light Superfast Suppers

Ratings & Reviews