RASPBERRY LEMONADE PIE
This creamy lemon pie with raspberries makes an elegant dessert for special occasions.
Provided by Cool Whip
Categories Trusted Brands: Recipes and Tips
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Add boiling water to gelatin mix in small bowl. Stir 2 min. until completely dissolved; set aside. 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 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 29 g, Cholesterol 7.9 mg, Fat 9.6 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 4.5 g, Sodium 178 mg, Sugar 20.6 g
FROZEN LEMONADE PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 8h18m
Yield 8 servings
Number Of Ingredients 7
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
- For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
- Sprinkle with a little candied lemon peel and serve!
EASY STRAWBERRY LEMONADE FREEZER PIE
Three simple ingredients mixed together and spread into a graham crust make magic while your freezer does the all the work. Prep this pie ahead and freeze it overnight or even longer. Feel free to vary the fruit if you'd like! -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine strawberries (with juices) and pudding mix; let stand until slightly thickened, about 5 minutes. Fold in whipped topping. Spread into crust., Freeze at least 8 hours or overnight. Let stand 5-10 minutes before serving. If desired, serve with additional whipped topping and strawberries.
Nutrition Facts : Calories 306 calories, Fat 10g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 51g carbohydrate (45g sugars, Fiber 2g fiber), Protein 1g protein.
RASPBERRY LEMONADE FREEZE
This delicious raspberry and lemonade freeze, made using Gold Medal® all-purpose flour is a refreshing dessert on a hot summer day.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In medium bowl, place flour. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until evenly mixed. Stir in nuts. In bottom of pan, press mixture evenly. Bake about 15 minutes or until light golden brown. Cool completely.
- Spoon sorbet over crust; spread evenly. Place in freezer. In medium bowl, mix ice cream, lemonade concentrate, 1 cup whipped topping and the food color until well blended. Fold in 1 cup raspberries. Spread over sorbet. Freeze about 4 hours or until firm.
- Let stand at room temperature about 10 minutes before cutting. Remove dessert from pan, using foil to lift. Dip knife into hot water before cutting serving pieces. Garnish with additional whipped topping and raspberries. Store in freezer.
Nutrition Facts : Calories 280, Carbohydrate 38 g, Cholesterol 30 mg, Fiber 3 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 70 mg
RASPBERRY-LEMONADE PIE RECIPE
Try something new with this Raspberry-Lemonade Pie Recipe. This sweet and tangy Raspberry-Lemonade Pie Recipe includes a crunchy graham cracker crust.
Provided by My Food and Family
Categories Fruit Desserts
Time 4h15m
Yield 16 servings or 2 pies, 8 servings each
Number Of Ingredients 7
Steps:
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in lemonade concentrate, then gelatin until blended.
- Add COOL WHIP and berries; stir gently until blended. Pour into crusts.
- Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.5528 g, Sugar 0 g, Protein 2 g
FROZEN RASPBERRY LEMONADE PIE RECIPE
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Mix together graham cracker crumbs, sugar, and melted butter until well blended. Press mixture firmly into bottom and side of a lightly greased 9 inch pie pan. Bake for 9-10 minutes until set. Cool completely.
- In a mixing bowl whisk together the pudding mix and milk until thick. Then add in the lemon juice and stir to combine. Fold the cool whip into the pudding mixture until combined.
- In a food processor blend the raspberries and sugar together until smooth.
- Pour a little less than half of the lemon filling into the cooled pie crust and spread evenly. Then pour half of the raspberry filling over the pudding. Then add more lemon filling over the raspberry and spread carefully. Drizzle the top of the pudding with the remaining raspberry puree. Use a knife and swirl the raspberry filling into the pie.
- Cove the pie pan with foil and freeze for about 3 hours.
- Thaw slightly before serving.
- (You will have a little lemon filling left over after filling your pie crust)
RASPBERRY LEMONADE PIE
This recipe was from Southern Living May 2007. Very refreshing in the hot summer weather! (For a pink lemonade pie just substitute pink lemonade concentrate for the regular lemonade concentrate and omit the raspberry preserves.) Cooking time does not include the freezer time of 4 hours.
Provided by Little Suzy Homemak
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together the first 3 ingredients in a large bowl until smooth. Fold in whipped topping.
- Pour into crust; freeze for 4 hours or until firm. Garnish with raspberries and fresh mint if desired.
Nutrition Facts : Calories 425.6, Fat 16.9, SaturatedFat 10.1, Cholesterol 16.9, Sodium 195.1, Carbohydrate 65.5, Fiber 0.5, Sugar 57.7, Protein 5.3
FROZEN RASPBERRY PIE RECIPE
Frozen Raspberry Pie is your new summer dessert, go to. It requires no baking so you and your home, can both keep cool during the hot summers.
Provided by Steph Loaiza
Categories Dessert
Time 8h25m
Number Of Ingredients 9
Steps:
- In a small bowl, mix together oreo crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat together cream cheese and powdered sugar until smooth. Fold in raspberries, juice, lemon juice, and cool whip until completely combined. Pour mixture over top of oreo crust and freeze 8 hours (or overnight).
- Remove from freezer, top with fresh raspberries, and let thaw for 15 minutes before serving.
Nutrition Facts : Calories 236 kcal, Carbohydrate 31 g, Protein 3 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 22 mg, Sodium 224 mg, Fiber 3 g, Sugar 21 g, ServingSize 1 serving
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