LEMON RASPBERRY SWIRL PIE
The salad dressing makes this pie extra light and gives it a tangy zip! You may decorate each slice of pie with fresh mint leaves and a fresh red raspberry.
Provided by MEG3
Categories Desserts Pies No-Bake Pie Recipes
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, pour boiling water into gelatin and stir 1 to 2 minutes, or until gelatin is completely dissolved. Refrigerate until slightly thickened; stir frequently.
- In a large bowl, mix yogurt and salad dressing with wire whisk until smooth. Add thickened gelatin and continue stirring until smooth. Gently fold in whipped topping. Pour mixture into crust. Cover and refrigerate for several hours or until firm. Drizzle preserves over pie immediately before serving.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 39.5 g, Cholesterol 6.4 mg, Fat 13.2 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 3.7 g, Sodium 371.3 mg, Sugar 30.3 g
ZESTY LEMON-RASPBERRY SWIRL PIE
When lemon and raspberry flavors swirl together, the result is a creamy pie like no other. Best of all, you don't even need the oven to make this dessert.
Provided by My Food and Family
Categories Home
Time 5h50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Stir boiling water into dry gelatin at least 2 min. until completely dissolved. Refrigerate 1-1/2 hours or until slightly thickened.
- Beat yogurt and dressing in medium bowl with whisk until blended. Gradually add gelatin, beating until blended. Gently stir in COOL WHIP.
- Pour into crust. Drizzle with preserves; cut through COOL WHIP mixture with knife several times for marble effect. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 25 g, Protein 3 g
LEMON-RASPBERRY RIBBON PIE
"Raspberries have always been a temptation for me, so this simple recipe is a treasure," Amy Griffith writes from Plover, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 350° for 7 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and raspberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a bowl; cover surface with plastic wrap. Refrigerate until chilled. , In a small bowl, combine milk and lemon juice; fold in whipped cream. Spread a third of the cream mixture into crust; cover with raspberry mixture. Top with remaining cream mixture. Chill for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 397 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 201mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 3g fiber), Protein 5g protein.
EASY LEMON RASPBERRY PIE (NO BAKE)
This is a refreshing no bake pie, great for the summer, and easy to put together. I clipped it from Better Homes magazine, and made it for visiting family, and it was gone in one round. You can use strawberries or blueberries in place of or in addition to the raspberries. Be sure to let it set in the refrigerator for at least the 4 hours called for in the recipe. Prep time includes chill time.
Provided by jaynine
Categories Pie
Time 4h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl until well blended.
- Gently stir in 1 cup of Cool Whip.
- Spoon into crust.
- Top with remaining 1 cup Cool Whip.
- Refrigerate 4 hours or until firm.
- Top with raspberries (or berry of choice) just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 336.9, Fat 21.2, SaturatedFat 12.1, Cholesterol 35.5, Sodium 385.6, Carbohydrate 33.8, Fiber 1.4, Sugar 13.2, Protein 4.5
RASPBERRY SWIRL CHEESECAKE PIE
Number Of Ingredients 6
Steps:
- 1. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk and 3 tablespoons of the lemon juice. Add egg, beating until just combined.2. Pour half of cream cheese mixture into crust. In small bowl combine preserves and remaining lemon juice. Spoon half of preserves mixture over cream cheese mixture in crust.3. Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture.4. Bake at 300°F for 50 to 55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.5. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds
Nutrition Facts : Nutritional Facts Serves
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)
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