Frozen Mini Raspberry-Lemonade Pies

• 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

1. Combine graham crumbs, 2 Tbsp.
2. sugar and butter; press onto bottoms of 24 paper-lined muffin cups.
3. Add boiling water to jelly powder 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 jelly until blended.
7. Add Cool Whip; whisk until blended.
8. Spoon over crusts.
9. Freeze 2 hours or until firm.
10. Top with raspberries before serving.

graham crumbs, sugar, butter, boiling water, cream cheese, topping, fresh raspberries

Taken from www.kraftrecipes.com/recipes/frozen-mini-raspberry-lemonade-pies-183952.aspx (may not work)