Raspberry-Lemonade Pie

• 1-1/2 cups boiling water
• 1 pkg. (3 oz.) JELL-O Lemon 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
• 2 ready-to-use graham cracker crumb crusts (6 oz. each)

1. Add boiling water to gelatin mix in small bowl; stir 2 min.
2. until completely dissolved.
3. Beat cream cheese in large bowl with mixer until creamy.
4. Gradually beat in lemonade concentrate, then gelatin until blended.
5. Add COOL WHIP and berries; stir gently until blended.
6. Pour into crusts.
7. Refrigerate 1 pie 4 hours or until firm.
8. Freeze remaining pie up to 1 week before thawing to serve.

boiling water, gelatin, philadelphia cream cheese, fresh raspberries, ready

Taken from www.kraftrecipes.com/recipes/raspberry-lemonade-pie-113185.aspx (may not work)