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  1. Step 1
    In a medium mixing bowl, combine the cream cheese, sugar and 2 Tbsp. lemon juice plus zest; beat with a handheld mixer until fluffy and smooth. Add yogurt, and blend until combined. Then fold in the whipped topping (set aside approximately 1¼ c. for garnishing top).

  2. Step 2
    On a serving plate, arrange wafers into a 9–10”circle. Carefully spread one-third of the whipped cream mixture in an even layer over the wafers. Spread one-third of the Lucky Leaf® Premium Red Raspberry Fruit Filling & Topping over the cream layer. Repeat the process until the last of the pie filling is on top. Transfer the reserved cream into a piping bag fitted with a large star tip. Decoratively pipe the cream around the circumference and the center of cake. Crumble a remaining wafer, and sprinkle over the cream.

  3. Step 3
    Refrigerate the cake overnight; then slice and serve.

What others are saying about this recipe

  1. Amber Mayhugh says:

    My my my this is my favorite for sure! I just made this and it is divine!!!!!!

  2. Holly Jorgensen says:

    This is amazing!

  3. Roberta Sloat Bonney says:

    This is delicious, easy to make and inexpensive treat!

  4. Rebecca Warner says:

    This looks yummy, I’ll have t try it!

  5. Trinidi Price says:

    This is delicious! I love it

  6. Melinda Meccariello says:

    I love lemons and raspberries and can’ t wait to try it.

  7. Sue Bee says:

    So yummy!

  8. Larita Nelson says:

    My favorite!!!! Raspberry and lemon just go together perfectly in this recipe!

  9. Ashley Christiansen says:

    This recipe looks absolutely amazing!!! Yum!!!

  10. Colleen Sowa says:

    Awesome recipe… will be making this soon! xo

  11. Cally Pope says:

    Yummy! Raspberry is definitely my favorite!!

  12. Rachelle Hubsmith says:

    Oh yum! Lemon and raspberry are sooooo good together! I wanna make this.

  13. Heidi Price says:

    oh yummy!! and its quick and easy !! love this

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