Raspberry Lemonade Pie
Ingredients
1-1/2cups boiling water
1 pkg.Lemon Flavor Gelatin
4oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
6oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed
1 tub (8 oz.)Whipped Topping, thawed
1cup fresh raspberries
2 Graham Pie Crusts
Directions
ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in concentrate, then gelatin until blended.
STIR in whipped topping and berries. Pour into crusts.
REFRIGERATE 1 pie 4 hours or until firm.
1-1/2cups boiling water
1 pkg.Lemon Flavor Gelatin
4oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
6oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed
1 tub (8 oz.)Whipped Topping, thawed
1cup fresh raspberries
2 Graham Pie Crusts
Directions
ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in concentrate, then gelatin until blended.
STIR in whipped topping and berries. Pour into crusts.
REFRIGERATE 1 pie 4 hours or until firm.