Raspberry Lemonade Pie

Name: Raspberry Lemonade Pie
Prep time: 15 min
Total time: 255 min
Yield: 16
Ingredients: 1½ cups water; 1 pkg. lemon gelatin; 4 oz. brick cream cheese, softened; 6 oz. frozen lemonade concentrate, thawed; 1 tub frozen whipped topping, thawed; 1 cup raspberries; 2 Crust

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:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings or 2 pies, 8 servings each.

Ingredient list

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

Directions

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.