Raspberry Lemonade Pie

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

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.

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

Categories

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