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Summer Lemon-Berry Pie

Summer Lemon-Berry Pie recipe
photo by:kraft
Refreshing lemon, frosty sorbet and sweet summer berries come together in this ultimate cool summer pie. Not only is it a breeze to whip up, but it's also an impressive more
20 min
5 hr 5 min
8 servings
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What You Need

 COUNTRY TIME Lemonade Flavor Drink Mix
cup  water
cups  strawberry sorbet, softened
cups  thawed COOL WHIP Whipped Topping
 ready-to-use graham cracker crumb crust (6 oz.)
cup  each fresh blueberries, raspberries and sliced strawberries

Make It

MEASURE drink mix into cap to 1-qt. line; pour into large bowl. Add water; stir until mix is completely dissolved.

ADD sorbet; beat with mixer on low speed until well blended. Whisk in COOL WHIP. Freeze 45 min. or until thick enough to mound; spoon into crust.

FREEZE 4 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Serve topped with berries.

Kraft Kitchens Tips

Selecting Fresh Strawberries
When purchasing fresh strawberries, look for plump, brightly colored berries with a strong strawberry fragrance. Avoid berries with green or white patches, since strawberries will not ripen further after picking. If berries are prepackaged in plastic cartons, be sure to check the bottom for mushy berries or signs of mold. Store strawberries in the refrigerator and wash just before using.
Selecting and Storing Blueberries
Choose blueberries that are plump, firm and uniform in size with a silver-frosted indigo blue color. Avoid those that are moldy or shriveled. Store in an airtight container in the refrigerator for up to 10 days. For best results, spread out into single layer in container before refrigerating and wash just before using.
Selecting & Storing Fresh Raspberries
Look for raspberries that are bright and clean without stems or caps. The cells should be plump and tender, but not mushy. Store in an airtight container in the refrigerator and wash just before using.
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