Raspberry Lemonade Pie
Ingredients
- 1 ½ cups boiling water
- 1 (3 ounce) package lemon-flavored gelatin (such as Jell-O)
- 4 ounces cream cheese (such as Philadelphia), softened
- ½ (12 ounce) can frozen lemonade concentrate, thawed
- 1 (8 ounce) tub whipped topping (such as Cool Whip), thawed
- 1 cup fresh raspberries
- 2 (6 ounce) graham cracker pie crusts (such as Honey Maid)
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Instructions
- Add boiling water to gelatin in a small bowl; stir until gelatin is dissolved, about 2 minutes. Set aside.
- Beat cream cheese in large bowl with an electric mixer until creamy. Gradually beat in lemonade concentrate, then beat in gelatin until blended.
- Stir in whipped topping and berries; divide filling between crusts.
- Refrigerate pies until firm, 1 to 4 hours. Freeze any leftover pie for up to 1 week; thaw to serve.
Source
Original recipe: View Original