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Raspberry Lemonade Pie

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 time15 min
Total time4hr 15min
ServingsMakes 16 servings or 2 pies, 8 servings each.
  • 1½ 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
  • 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
  • Substitute
    Prepare using thawed frozen raspberries.
  • Special Extra
    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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 11g 
   Saturated fat 7g 
Cholesterol 10mg 
Sodium 150mg 
Carbohydrate 29g 
   Dietary fiber 1g 
   Total sugars 13g 
Protein 2g 
Vitamin A2 %DV
Vitamin C6 %DV
Calcium0 %DV
Iron4 %DV

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