Raspberry Lemonade Pie

Jennifer Mastroianni GateHouse News Service

Extreme heat can leave you parched and petulant. Here’s a way to cool off and cheer up: Make a luscious raspberry lemonade pie.

Lemon Jell-O, cream cheese, whipped cream, lemonade concentrate and raspberries are the basics in this seven-ingredient dessert, which takes just a few minutes to assemble. Once chilled and firm, this pretty pie will hit the spot on a hot day.

Raspberry Lemonade Pie

1 1/2 cups boiling water

1 package (3 ounces) Jell-O Lemon Flavor Gelatin

4 ounces (1/2 of an 8-ounce package) Philadelphia Cream Cheese, softened

6 ounces (1/2 of a 12-ounce can) frozen lemonade concentrate, thawed

1 tub (8-ounce) Cool Whip Whipped Topping, thawed

1 cup fresh raspberries (or thawed frozen raspberries)

2 Honey Maid Graham Pie Crusts (6 ounces each)

Add boiling water to gelatin mix in small bowl; stir 2 minutes or until completely dissolved. 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 pies 4 hours or until firm. Can be prepared ahead and frozen. Thaw to serve.

— Jennifer Mastroianni is a food writer for the Canton (Ohio) Repository. Reach her at jennifer.mastroianni@cantonrep.com.