- 1 1/2 cups boiling water
- 1 (3 ounce) package JELL-O Brand Lemon Flavor Gelatin
- 4 ounces PHILADELPHIA Cream Cheese, softened
- 1/2 (12 ounce) can frozen lemonade concentrate, thawed
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
- 1 cup fresh raspberries
- 2 (6 ounce) HONEY MAID Graham Pie Crusts
- Add boiling water to gelatin mix in small bowl. Stir 2 min. until completely dissolved; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in concentrate, then gelatin until blended.
- Stir in COOL WHIP and berries. Pour into crusts.
- Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.
05/29/2019
recipepes.com
raspberry lemonade pie, recipe
PT15M
PT1H
5
455 calories