This refreshing dessert uses lemon pie filling for extra creaminess.
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1 1/4 cups (about 35) crushed vanilla wafers
1/4 cup sugar
1/4 cup Land O Lakes® Butter, melted
1 cup fresh raspberries, reserve 12 raspberries
1 tablespoon sugar
1 pint (2 cups) Land O Lakes® Heavy Whipping Cream
1 teaspoon vanilla
2 (10-ounce) jars lemon curd
Combine all crust ingredients in bowl; mix well. Press onto bottom of ungreased 9-inch square pan; set aside.
Gently stir together raspberries and 1 tablespoon sugar in bowl; set aside.
Combine whipping cream and vanilla in chilled bowl. Beat at high speed, scraping bowl often, 3-4 minutes or until stiff peaks form. Reserve 1 cup whipped cream. Gently stir lemon curd into remaining whipped cream.
Spoon onto prepared crust. Gently swirl raspberries through lemon mixture. Frost top with reserved whipped cream. Cover; freeze at least 8 hours or overnight until firm.
Let stand at room temperature 10 minutes before serving. Just before serving, garnish with reserved raspberries.