Try something new with this Raspberry-Lemonade Pie Recipe. This sweet and tangy Raspberry-Lemonade Pie Recipe includes a crunchy graham cracker crust.
What You Need
Original recipe yields 16 servings
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)
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Let's 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 lemonade concentrate, then gelatin until blended.
Add COOL WHIP and berries; stir gently until blended. Pour into crusts.
Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.
Prepare using thawed frozen raspberries.
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.
Prepare as directed with 1 pkg. (0.3 oz.) JELL-O Lemon Flavor Sugar Free Gelatin, PHILADELPHIA Neufchatel Cheese, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 0.5528g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings or 2 pies, 8 servings each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.