Raspberry Lemonade Pie recipe (Dessert)


Yield: 16 servings or 2 pies, 8 servings each

boiling water
1 package JELL-O Lemon Flavor Gelatin
4 oz PHILADELPHIA Cream Cheese, softened
6 oz frozen lemonade concentrate, thawed
1 package COOL WHIP Whipped Topping, thawed
1 cup fresh raspberries
2 packages HONEY MAID Graham Pie Crusts

Posted by Enjoysfood on Aug 4, 2009


Check out http://lovemyphilly.com/raspberry-lemonade-pie/ for complete instructions.

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.

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