Frozen Mini Raspberry Pies

Ingredients:

• 1 cup graham cracker crumbs
• 2 Tbsp. plus 2 tsp. sugar, divided
• 1/4 cup butter, melted
• 1-1/4 cups boiling water
• 1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 cup fresh raspberries
  

Directions:

1. Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 24 paper-lined muffin cups.
2. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Beat cream cheese and remaining sugar in large bowl with mixer until creamy. Gradually beat in lemonade concentrate, then gelatin until blended.
3. Add COOL WHIP; stir with whisk until blended. Spoon over crusts.
4. Freeze 2 hours or until firm. Top with raspberries before serving.

Total time:
2 Hr(s) 15 Min(s)
15 Min(s) Prep
2 Hr(s) Cook
24 Servings

Tip 1
How to Use Remaining Lemonade Concentrate
Pour remaining lemonade concentrate into 1-qt. pitcher. Add 1-1/2 cans water; stir until blended. Refrigerate until ready to serve.
Tip 2
Frozen Mini Strawberry-Lemonade Pies
Prepare using JELL-O Strawberry Flavor Gelatin, and substituting fresh strawberry slices for the raspberries.

Nutrition
Calories
110
Calories From Fat
0

% Daily Value*
Total Fat 6g
8%
Saturated Fat 4g
20%
Trans Fat 0g

Cholesterol 10mg
3%
Sodium 75mg
3%
Total Carbohydrates 15g
5%
Dietary Fibers 0g

Sugars 11g
22%
Protein 1g
2%

Vitamin A
4%
Vitamin C
2%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Recipe and photo courtesy of Kraft Recipes . Used with permission.

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