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Raspberry-Lemonade Pie

Raspberry-Lemonade Pie recipe
average rating
4.8 6
rate/review
prep time
15 min
total time
4 hr 15 min
makes
20 servings or 2 pies, 10 servings (72 g) each
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photo by:
kraft
recipe by: kraft

What You Need

2-1/2 cups Honey Maid Graham Crumbs
1/2 cup butter, melted
1-1/2 cups boiling water
1 pkg. (85 g) Jell-O Lemon Jelly Powder
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
3/4 cup frozen lemonade concentrate, thawed
3 cups thawed Cool Whip Whipped Topping
2 cups fresh raspberries

Make It

MIX graham crumbs and butter; press onto bottoms and up sides of 2 (9-inch) pie plates.

ADD boiling water to jelly powder in small bowl; stir 2 min. until completely dissolved. Cool 15 min. or just until jelly begins to set. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in lemonade concentrate, then jelly until well blended. Gently 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.

kraft kitchens tips

Substitute
Prepare using thawed frozen raspberries.
Special Extra
Garnish pie with additional fresh raspberries just before serving.
How to Use Remaining Lemonade Concentrate
Pour remaining lemonade concentrate into 1-L pitcher. Add 1-1/2 cans water; stir until well blended. Refrigerate until ready to serve.

nutritional information

K:56812v1ec:118567

most recent review

"Very nice recipe. Tasty. I will definitely make this again."
reviewed by: lisaaroy
on: 6/19/2011
 lisaaroy
see all reviews 

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