AUGUST 1ST – RASPBERRY CREAM PIE, HOMEMADE PIE

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.