Raspberry Lemonade Pie

This raspberry lemonade pie recipe is a creamy, tangy, tart delight, which comes together quickly and makes an elegant dessert for special occasions.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 210 Calories

Ingredients

• 1 cup fresh raspberries
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
• 4 ounces PHILADELPHIA Cream Cheese, softened
• 1 (3 ounce) package JELL-O Brand Lemon Flavor Gelatin
• 2 (6 ounce) HONEY MAID Graham Pie Crusts
• 1.5 cups boiling water
• 0.5 (12 ounce) can frozen lemonade concentrate, thawed

Recipe Instructions

Step 1

Add boiling water to gelatin in a small bowl; stir until gelatin is dissolved, about 2 minutes. Set aside.

Step 2

Beat cream cheese in large bowl with an electric mixer until creamy. Gradually beat in lemonade concentrate, then beat in gelatin until blended.

Step 3

Stir in whipped topping and berries; divide filling between crusts.

Step 4

Refrigerate pies until firm, 1 to 4 hours. Freeze any leftover pie for up to 1 week; thaw to serve.