Raspberry-Lemonade Pie

8 ingredients
11 steps

Ingredients

  • 2-1/2 cups Honey Maid Graham Crumbs
  • 1/2 cup butter, melted
  • 1-1/2 cups boiling water
  • 1 pkg. (85 g) Jell-O Lemon Jelly Powder
  • 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
  • 3/4 cup frozen lemonade concentrate, thawed
  • 3 cups thawed Cool Whip Whipped Topping
  • 2 cups fresh raspberries

Directions

  1. 1
    Mix graham crumbs and butter; press onto bottoms and up sides of 2 (9-inch) pie plates.
  2. 2
    Add boiling water to jelly powder in small bowl; stir 2 min.
  3. 3
    until completely dissolved.
  4. 4
    Cool 15 min.
  5. 5
    or just until jelly begins to set.
  6. 6
    Beat cream cheese in large bowl with mixer until creamy.
  7. 7
    Gradually beat in lemonade concentrate, then jelly until well blended.
  8. 8
    Gently stir in Cool Whip and berries.
  9. 9
    Pour into crusts.
  10. 10
    Refrigerate 1 pie 4 hours or until firm.
  11. 11
    Freeze remaining pie up to 1 week before thawing to serve.

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