RASPBERRY LEMONADE PIE RECIPES
RASPBERRY LEMONADE PIE RECIPE - PILLSBURY.COM
For a light, fluffy dessert that brings out the flavor of summer, you have to make this pie.
Provided by Bree Hester
Total Time 2 hours 50 minutes
Prep Time 50 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Bake and cool pie crust in 9-inch pie plate as directed on box for One-Crust Baked Shell.
- In large bowl, beat cream with electric mixer on low speed, gradually increasing speed until cream begins to thicken. Add sugar and vanilla. Beat until cream holds its shape. Transfer to another bowl; set aside.
- In same large bowl, beat cream cheese until smooth. Add lemonade, beating until well mixed. Add food color to desired color.
- Fold half of the whipped cream mixture gently into the cream cheese mixture. Spread in pie crust. Top with remaining whipped cream.
- Refrigerate 2 hours before serving.
Nutrition Facts : ServingSize 1 Serving
RASPBERRY LEMONADE PIE RECIPE - FOOD.COM
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.
Total Time 10 minutes
Prep Time 10 minutes
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, FatContent 16.9, SaturatedFatContent 10.1, CholesterolContent 16.9, SodiumContent 195.1, CarbohydrateContent 65.5, FiberContent 0.5, SugarContent 57.7, ProteinContent 5.3
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- 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. Nutritional InformationCalories: 210 Total fat: 11 g Saturated fat: 7 g Cholesterol: 10 mg Sodium: 150 mg Carbohydrate: 28 g Dietary Fiber: 1 g Sugars: 18 g Protein: 2 g Vitamin A: 2% DV Vitamin C: 6% DV Calcium: 0% DV Iron: 4% DV
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Reviews 2
Total Time 4 hours 10 minutes
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Total Time 4 hours 10 minutes
- Pink Lemonade Pie: Substitute pink lemonade concentrate for lemonade concentrate and omit raspberry preserves. Prepare as directed.
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CREAM CHEESE RASPBERRY LEMONADE PIE RECIPE | ALLRECIPES
Not too tart, not too sweet cream cheese lemonade pie. Beautifully cool and refreshing dessert for a hot summer day.
From allrecipes.com
Total Time 4 hours 10 minutes
Category Desserts, Pies, No-Bake Pie Recipes
Calories 497.6 calories per serving
From allrecipes.com
Total Time 4 hours 10 minutes
Category Desserts, Pies, No-Bake Pie Recipes
Calories 497.6 calories per serving
- Beat cream cheese using an electric mixer until fluffy. Add condensed milk and lemonade; mix well. Stir in 1 cup frozen raspberries. Pour mixture into the graham cracker crust. Chill for 4 hours. Top each slice with whipped topping and a few thawed raspberries.
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RASPBERRY LEMONADE PIE RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 425.6 per serving
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 425.6 per serving
- Pour into crust; freeze for 4 hours or until firm. Garnish with raspberries and fresh mint if desired.
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RASPBERRY-LEMONADE PIE RECIPE - MY FOOD AND FAMILY
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in lemonade concentrate, then gelatin until blended. 2. Add COOL WHIP and berries; stir gently until blended. Pour into crusts. 3. Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.
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