Raspberry-Lemonade Pie Recipe
4 Hr(s) 15 Min(s) (incl. refrigerating)
15 Min(s) Prep
4 Hr(s) Cook
Try something new with this Raspberry-Lemonade Pie Recipe. This sweet and tangy Raspberry-Lemonade Pie Recipe includes a crunchy graham cracker crust.
What You Need
Select All
16 servings
Original recipe yields 16 servings
1-1/2 cups boiling water
6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed
1 cup fresh raspberries
2 ready-to-use graham cracker crumb crusts (6 oz. each)
Let's Make It
1
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 lemonade concentrate, then gelatin until blended.
2
Add COOL WHIP and berries; stir gently until blended. Pour into crusts.
3
Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.
Kitchen Tips
Tip 1
Special Extra
Top pie with additional fresh raspberries.
Tip 2
How to Use Remaining Lemonade Concentrate
Pour remaining lemonade concentrate into 1-qt. pitcher. Add 1-1/2 cans water; stir until blended. Serve over ice.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 150mg
7%
Total Carbohydrates 29g
11%
Dietary Fiber less than 1g
2%
Sugars 19g
38%
Protein 2g
4%
Vitamin A
2%
Vitamin C
4%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings or 2 pies, 8 servings each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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