Raspberry Lemonade Pie
1 ½ c. boiling water
1 small pkg. lemon JELL-O®
4 oz. cream cheese, softened
1 (8 oz.) tub Cool Whip®, thawed
6 oz. frozen lemonade concentrate, thawed
1 c. fresh raspberries
2 (9”) graham cracker pie crusts
Add boiling water to gelatin in small bowl. Stir 2 minutes until completely dissolved; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in lemonade concentrate; add gelatin until well blended. Stir in Cool Whip & berries. Pour into crusts. Refrigerate 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.