Raspberry-Lemonade Pie

Ingredients

• 12 oz ready-to-use graham cracker crumb crusts 
• 4 oz philadelphia cream cheese softened ()
• 3 oz jell-o lemon flavor gelatin 
• 6 oz lemonade concentrate frozen thawed ()
• 1 cup raspberries fresh
• 1.5 cups water boiling
• 8 oz cool whip whipped topping thawed

Equipment

• bowl
• blender

Directions

1. 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 lemonade concentrate, then gelatin until blended.
2. Add COOL WHIP and berries; stir gently until blended.
3. Pour into crusts.
4. Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.