Raspberry Lemonade Pie

5  Ratings
  • 15 min prep
  • 4 hr 15 min total
  • Makes 16 servings or 2 pies, 8 servings each.

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 buds.

Raspberry Lemonade Pie Recipe

Ingredients

  • 1-1/2 cups boiling water
  • 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
  • 4 oz. (1/2 of 8-oz. pkg.) brick 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 HONEY MAID Graham Pie Crusts (6 oz. each)

Instructions

  • 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.

Recipe Tips

SubstitutePrepare using thawed frozen raspberries.

Special ExtraTop pie with additional fresh raspberries.

How to Use Remaining Lemonade ConcentratePour remaining lemonade concentrate into 1-qt. pitcher. Add 1-1/2 cans water; stir until blended. Serve over ice.

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Nutrition Information

Makes 16 servings or 2 pies, 8 servings each.

Nutrition per serving:

  • Calories 220 
  • Total fat 11 g
  • Saturated fat 7 g
  • Cholesterol 10 mg
  • Sodium 150 mg
  • Carbohydrate 29 g
  • Dietary fiber 1 g
  • Sugars 13 g
  • Protein 2 g
  • Vitamin A 2 %DV
  • Vitamin C 6 %DV
  • Calcium 0 %DV
  • Iron 4 %DV

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