Blend 1/2 cup raspberries in blender or food processor until smooth.
Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add lime juice and puréed raspberries; mix well.
Spoon into phyllo shells, adding about 1 tsp. raspberry mixture to each shell. Refrigerate 1 hour or until firm.
Beat marshmallow creme, COOL WHIP and lime zest in separate medium bowl with mixer until blended; spoon over pies. Garnish with remaining raspberries.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
15 servings, 2 pies 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.