Frozen Mini Raspberry-Lemonade Pies

• 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

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

graham cracker crumbs, sugar, butter, boiling water, gelatin, philadelphia cream cheese, fresh raspberries

Taken from www.kraftrecipes.com/recipes/frozen-mini-raspberry-lemonade-pies-180313.aspx (may not work)