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.
Ingredients
- 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
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
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 220 |
| % Daily Value* | |
| Total fat 11g | |
| Saturated fat 7g | |
| Cholesterol 10mg | |
| Sodium 150mg | |
| Carbohydrate 29g | |
| Dietary fiber 1g | |
| Total sugars 13g | |
| Protein 2g | |
| Vitamin A | 2 %DV |
| Vitamin C | 6 %DV |
| Calcium | 0 %DV |
| Iron | 4 %DV |
