You know that first refreshing sip of raspberry lemonade? We've made it into easy-to-make mini pies with graham crumb crusts.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup graham crumbs
2 Tbsp. plus 2 tsp. sugar, divided
1/4 cup butter, melted
1-1/4 cups boiling water
1 pkg. (85 g) Jell-O Raspberry Jelly Powder
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
150 mL (about 1/2 of 295-mL can) frozen lemonade concentrate, thawed
3 cups thawed Cool Whip Whipped Topping
1 cup fresh raspberries
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How do I make it ?
Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 24 paper-lined muffin cups.
Add boiling water to jelly powder 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 jelly until blended.
Add Cool Whip; whisk until blended. Spoon over crusts.
Freeze 2 hours or until firm. Top with raspberries before serving.
Kraft Kitchen Tips!
How to Use Remaining Lemonade Concentrate
Pour remaining lemonade concentrate into 1-L pitcher. Add 2 cans cold water; stir until blended. Refrigerate until ready to serve.
Frozen Mini Strawberry-Lemonade Pies
Prepare using Jell-O Strawberry Jelly Powder, and substituting fresh strawberry slices for the raspberries.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 4 g
Cholesterol 10 mg
Sodium 80 mg
Carbohydrate 14 g
Fibre 1 g
Sugars 11 g
Protein 1 g
24 servings, 1 pie (51 g) each
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.