Raspberry-Lemon Tarts

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  • 1 cup prepared lemon pie filling, divided
  • 1 (3 oz.) pkg. cream cheese, softened
  • 1/2 whipped topping
  • 1/2 confectioners? sugar
  • 1 teaspoon lemon juice
  • 1/2 fresh raspberries
  • 4 individual graham cracker shells
  • additional fresh raspberries and mint leaves


In mixing bowl, combine 3/4 cup pie filling, cream cheese, whipped topping, sugar and lemon juice. Beat until smooth. Place 3 to 4 berries in each shell, pressing down slightly. Divide cream cheese mixture among shells. Top with remaining pie filling. Garnish with berries and mint.
Serves 4

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