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Raspberry Lemonade Pie

Prep time 15 mins
Yield Makes 16 servings or 2 pies, 8 servings each


  • 1 1/2 cups boiling water
  • 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
  • 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 6 ounces oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 1 cup fresh raspberries
  • 2 HONEY MAID Graham Pie Crusts (6 oz. each)

How to Make It

  1. ADD boiling water to gelatin mix in small bowl. Stir 2 min. until completely dissolved; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in concentrate, then gelatin until blended.

    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.

    Nutritional Information
    Calories: 210
    Total fat: 11 g
    Saturated fat: 7 g
    Cholesterol: 10 mg
    Sodium: 150 mg
    Carbohydrate: 28 g
    Dietary Fiber: 1 g
    Sugars: 18 g
    Protein: 2 g
    Vitamin A: 2% DV
    Vitamin C: 6% DV
    Calcium: 0% DV
    Iron: 4% DV