Ingredients:
1 1/2 c. boiling water
1 pkg. (3 oz.) lemon flavor gelatin
4 oz. cream cheese, softened
6 oz. frozen lemonade concentrate, thawed
1 tub (8 oz.) whipped topping, thawed
1 c. fresh raspberries
2 ready to use graham cracker crumb crusts (6 oz. each)
Directions:
Add boiling water to gelatin in a small bowl; stir 2 minutes until completely dissolved. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in concentrate, then gelatin until blended.
Stir in whipped topping and berries. Pour into crusts.
Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.
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