Raspberry-Lemonade Pie

255 20 servings or 2 pies, 10 servings (72 g) each
Recipe By
Reviews
Prep Time
15
min.
Total Time
4
hr.
15
min.
Servings

20 servings or 2 pies, 10 servings (72 g) each

Our Raspberry-Lemonade Pie recipe makes two pies - one for now and one for later! Unless of course you’re feeding a crowd, which makes this a party-perfect dessert recipe.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 20 servings or 2 pies, 10 servings (72 g) each

Nutritional Information

Serving Size 20 servings or 2 pies, 10 servings (72 g) each
AMOUNT PER SERVING
Calories 190
% Daily Value
Total fat 11g
Saturated fat 7g
Cholesterol 20mg
Sodium 170mg
Carbohydrate 23g
Dietary fibre 1g
Sugars 15g
Protein 2g
   
Vitamin A 6 %DV
Vitamin C 8 %DV
Calcium 2 %DV
Iron 2 %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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