Frozen Mini Raspberry-Lemonade Pies

135 24 servings, 1 pie (51 g) each
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24 servings, 1 pie (51 g) each

You know that first refreshing sip of raspberry lemonade? We've made it into easy-to-make mini pies with graham crumb crusts.

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What You Need

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Make It

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  • Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 24 paper-lined muffin cups.
  • Add boiling water to jelly powder in small bowl; stir 2 min. until completely dissolved. Beat cream cheese and remaining sugar in large bowl with mixer until creamy. Gradually beat in lemonade concentrate, then jelly until blended.
  • Add Cool Whip; whisk until blended. Spoon over crusts.
  • Freeze 2 hours or until firm. Top with raspberries before serving.

How to Use Remaining Lemonade Concentrate

Pour remaining lemonade concentrate into 1-L pitcher. Add 2 cans cold water; stir until blended. Refrigerate until ready to serve.

Frozen Mini Strawberry-Lemonade Pies

Prepare using Jell-O Strawberry Jelly Powder, and substituting fresh strawberry slices for the raspberries.


  • 24 servings, 1 pie (51 g) each

Nutritional Information

Serving Size 24 servings, 1 pie (51 g) each
Calories 110
% Daily Value
Total fat 6g
Saturated fat 4g
Cholesterol 10mg
Sodium 80mg
Carbohydrate 14g
Dietary fibre 1g
Sugars 11g
Protein 1g
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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