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Raspberry Lemonade Pie

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.

Prep time

15 min

Total time

4 hr 15 min

Servings

Makes 16 servings or 2 pies, 8 servings each.

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    Ingredients
    • 1-1/2 cups boiling water
    • 1 pkg. (3 oz.) lemon 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.) frozen whipped topping, thawed
    • 1 cup fresh raspberries
    • 2 recipes Classic Graham Cracker Crust
Preparation
  • 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 whipped topping 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.

113185
Calories 220
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Cholesterol 10mg
Sodium 150mg
Total Carbohydrate 29g
Dietary Fiber 1g
Total Sugars 13g
Protein 2g
Vitamin A 2% DV
Vitamin C 6% DV
Calcium 0% DV
Iron 4% DV

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