Raspberry-Lemonade Pie

9  Ratings
  • 15 min prep
  • 4 hr 15 min total
  • Makes 20 servings or 2 pies, 10 servings (72 g) each.


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Raspberry-Lemonade Pie Recipe

Ingredients

  • 2-1/2 cups Honey Maid Crumbs
  • 1/2 cup butter, melted
  • 1-1/2 cups boiling water
  • 1 pkg. (85 g) Jell-O Lemon Jelly Powder
  • 125 g (1/2 of 250-g pkg.) brick cream cheese, softened
  • 3/4 cup frozen lemonade concentrate, thawed
  • 3 cups thawed Cool Whip Whipped Topping
  • 2 cups fresh raspberries

Instructions

  • Mix  crumbs and butter; press onto bottoms and up sides of 2 (9-inch) pie plates.
  • Add  boiling water to jelly powder in small bowl; stir 2 min. until completely dissolved. Cool 15 min. or just until jelly begins to set. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in lemonade concentrate, then jelly until well blended. Gently 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.

Recipe Tips

SubstitutePrepare using thawed frozen raspberries.

Special ExtraGarnish pie with additional fresh raspberries just before serving.

How to Use Remaining Lemonade ConcentratePour remaining lemonade concentrate into 1-L pitcher. Add 1-1/2 cans water; stir until well blended. Refrigerate until ready to serve.

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Nutrition Information

Makes 20 servings or 2 pies, 10 servings (72 g) each.

Nutrition per serving:

  • Calories 190 
  • Total fat 11 g
  • Saturated fat 7 g
  • Cholesterol 20 mg
  • Sodium 170 mg
  • Carbohydrate 23 g
  • Dietary fibre 1 g
  • Sugars 15 g
  • Protein 2 g
  • Vitamin A 6 %DV
  • Vitamin C 8 %DV
  • Calcium 2 %DV
  • Iron 2 %DV