Lemon Raspberry Swirl

6 tbs graham cracker crumbs
1 tbs Sugar
1/8 tbs ground cinnamon
2 tbs margarine, melted
One 3 oz box instant lemon pudding mix
2 cups milk
1/4 tsp lemon peel
2 tbs raspberry preserves, melted

In small bowl, combine graham cracker crumbs, sugar and cinnamon. Stir in margarine. Divide crumb mixture between four 10 oz custard cups and press into bottom of cups. Prepare pudding according to package instructions. Stir in lemon peel. Pour pudding into prepared custard cups. Spoon 1/2 tbs preserves on each cup and swirl with a knife. Chill 15 minutes before serving.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana