Raspberry Lemonade Freezer Pie Food

RASPBERRY LEMONADE PIE

Steps:

• Add boiling water to gelatin mix in small bowl. Stir 2 min. until completely dissolved; set aside. 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.

RASPBERRY-LEMONADE PIE RECIPE

Steps:

• 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.
• Add COOL WHIP and berries; stir gently until blended. Pour into crusts.
• Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.

RASPBERRY LEMONADE FREEZE

Steps:

• Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In medium bowl, place flour. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until evenly mixed. Stir in nuts. In bottom of pan, press mixture evenly. Bake about 15 minutes or until light golden brown. Cool completely.
• Spoon sorbet over crust; spread evenly. Place in freezer. In medium bowl, mix ice cream, lemonade concentrate, 1 cup whipped topping and the food color until well blended. Fold in 1 cup raspberries. Spread over sorbet. Freeze about 4 hours or until firm.
• Let stand at room temperature about 10 minutes before cutting. Remove dessert from pan, using foil to lift. Dip knife into hot water before cutting serving pieces. Garnish with additional whipped topping and raspberries. Store in freezer.

LEMON-RASPBERRY RIBBON PIE

Steps:

• In a small bowl, combine graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 350° for 7 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and raspberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a bowl; cover surface with plastic wrap. Refrigerate until chilled. , In a small bowl, combine milk and lemon juice; fold in whipped cream. Spread a third of the cream mixture into crust; cover with raspberry mixture. Top with remaining cream mixture. Chill for 1-2 hours before serving. Refrigerate leftovers.

FROZEN RASPBERRY PIE RECIPE

Steps:

• In a small bowl, mix together oreo crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
• In a large mixing bowl, beat together cream cheese and powdered sugar until smooth. Fold in raspberries, juice, lemon juice, and cool whip until completely combined. Pour mixture over top of oreo crust and freeze 8 hours (or overnight).
• Remove from freezer, top with fresh raspberries, and let thaw for 15 minutes before serving.

FROZEN RASPBERRY LEMONADE PIE RECIPE

Steps:

• Heat oven to 350 degrees.
• Mix together graham cracker crumbs, sugar, and melted butter until well blended. Press mixture firmly into bottom and side of a lightly greased 9 inch pie pan. Bake for 9-10 minutes until set. Cool completely.
• In a mixing bowl whisk together the pudding mix and milk until thick. Then add in the lemon juice and stir to combine. Fold the cool whip into the pudding mixture until combined.
• In a food processor blend the raspberries and sugar together until smooth.
• Pour a little less than half of the lemon filling into the cooled pie crust and spread evenly. Then pour half of the raspberry filling over the pudding. Then add more lemon filling over the raspberry and spread carefully. Drizzle the top of the pudding with the remaining raspberry puree. Use a knife and swirl the raspberry filling into the pie.
• Cove the pie pan with foil and freeze for about 3 hours.
• Thaw slightly before serving.
• (You will have a little lemon filling left over after filling your pie crust)

RASPBERRY LEMONADE PIE

Steps:

• Whisk together the first 3 ingredients in a large bowl until smooth. Fold in whipped topping.
• Pour into crust; freeze for 4 hours or until firm. Garnish with raspberries and fresh mint if desired.