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Summer Lemon-Berry Pie

average rating

rate/review

prep time

15 min

total time

5 hr

makes

8 servings, 1 piece (120 g) each

photo by:

kraft

recipe by: kraft

What You Need

1-1/4 cups Honey Maid Graham Crumbs

1/4 cup butter, melted

2 cups lemon sorbet, softened

1/2 cup prepared Crystal Light Raspberry Ice Low Calorie Drink Mix

1-1/2 cups thawed Cool Whip Whipped Topping

1/2 cup each fresh blueberries, raspberries and sliced strawberries

Make It

MIX graham crumbs and butter; press onto bottom and up side of 9-inch pie plate.

BEAT sorbet and drink in medium freezer-safe bowl with mixer on low speed until well blended. Gently stir in Cool Whip. Freeze 45 min. or until mixture is thick enough to mound. Spoon into crust.

FREEZE 4 hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Serve topped with berries.

kraft kitchens tips

Note

Pie can be frozen up to 24 hours before serving.

How to Select Fresh Strawberries

When purchasing fresh strawberries, look for plump, brightly colored berries with a strong strawberry fragrance. If prepackaged in plastic cartons, be sure to check the bottom for mushy berries or signs of mold.

How to Select and Store Blueberries

Choose blueberries that are plump, firm and uniform in size with a silver-frosted indigo blue color. Avoid those that are moldy or shriveled. Store in an airtight container in the refrigerator for up to 10 days. For best results, spread out into single layer in container before refrigerating and wash just before using.