Raspberry Lemonade Pie

Name: Raspberry Lemonade Pie
Ingredients: 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)

7 ingredients

16 steps

Ingredients

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)

Directions

1

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.
2

in COOL WHIP and berries. Pour into crusts.
3

1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.
4

Calories: 210
5

Total fat: 11 g
6

Saturated fat: 7 g
7

Cholesterol: 10 mg
8

Sodium: 150 mg
9

Carbohydrate: 28 g
10

Dietary Fiber: 1 g
11

Sugars: 18 g
12

Protein: 2 g
13

Vitamin A: 2% DV
14

Vitamin C: 6% DV
15

Calcium: 0% DV
16

Iron: 4% DV