Raspberry Lemonade Pie - KAIT Jonesboro, AR - Region 8 News, weather, sports

Kraft Recipe of the Week - June 5

Raspberry Lemonade Pie

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Prep Time: 15 min. plus refrigerating | Makes: 16 servings or 2 pies, 8 servings each.

What You Need

1-1/2

 

cups boiling water

1

 

pkg. (3 oz.) JELL-O Lemon Flavor Gelatin

4

 

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

6

 

oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed

1

 

tub (8 oz.) COOL WHIP Whipped Topping, thawed

1

 

cup fresh raspberries

2

 

HONEY MAID Graham Pie Crusts (6 oz. each)

Make It


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 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.

 

Substitute:
Prepare using thawed frozen raspberries.

Special Extra:
Top pie with additional fresh raspberries.

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 Information Per Serving: 220 calories, 11g total fat, 7g saturated fat, 10mg cholesterol, 150mg sodium, 29g carbohydrate, less than 1g dietary fiber, 13g sugars, 2g protein, 2%DV vitamin A, 6%DV vitamin C, 0%DV calcium, 4%DV iron. 

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