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Desserts

Raspberry Lemonade Pie

Raspberry Lemonade Pie recipe
photo by:kraft
You know that first refreshing sip of raspberry lemonade? We've made it into a frozen pie. A graham cracker crust and creamy filling make each bite a treat for the taste bu...read more
time
prep:
15 min
total:
4 hr 15 min
servings
total:
16 servings or 2 pies, 8 servings each
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What You Need

1-1/2
cups  boiling water
1
pkg.  (3 oz.) JELL-O Lemon Flavor Gelatin
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
6
oz.  (1/2 of 12-oz. can) frozen lemonade concentrate, thawed
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
1
cup  fresh raspberries
2
 ready-to-use graham cracker crumb crusts (6 oz. each)

Make It

ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. 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.

Kraft Kitchens Tips

Substitute
Prepare using thawed frozen raspberries.
Special Extra
Top pie with additional fresh raspberries.
How to Use Remaining Lemonade Concentrate
Pour remaining lemonade concentrate into 1-qt. pitcher. Add 1-1/2 cans water; stir until blended. Serve over ice.
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