Tuesday, June 28, 2011

♬ Raspberry Lemonade Pie ♬

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; set aside. 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.

Kraft Kitchens Tips


-- 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

Honey Maid Graham Cracker Pie Crust     

Lemonade Cheesecake Pie

What You Need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup  frozen lemonade concentrate, thawed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1   HONEY MAID Graham Pie Crust (6 oz.)
1-1/2 cups sliced strawberries
2 Tbsp.  sugar

Make It

BEAT cream cheese in medium bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Stir in 2 cups COOL WHIP. Spoon into crust.
REFRIGERATE 4 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use.
SERVE pie topped with berries and remaining COOL WHIP.

Kraft Kitchens Tips

Healthy Living
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Prepare using frozen pink lemonade concentrate.
Prepare using 1/2 cup each fresh blueberries, raspberries and sliced strawberries.
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