Shelly's Recipe

Raspberry Lemonade Pie

Category: Pies - Frozen

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  ready-to-use graham cracker crumb crusts (6 oz. each)

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.