Oh, oh...tried a new recipe...it is so easy to make...it is so delicious...I feel my hips getting larger by the moment!

I've just got to share this recipe with all my blogger friends, just in case you are having a family gathering over Memorial Weekend and need a quick & delicious dessert to make. This pie has a nice tartness to it and is so light and fluffy. Warning....one piece does not fill you up!

This recipe does make two small pies. You can freeze the 2nd one for up to a week or the recipe could easily be cut in half. Forget about freezin' the 2nd pie...you will want 2 of these pies around your house within arms reach, trust me!


1 1/2 cups boiling water
1 (3 oz.) package JELL-O brand lemon flavor gelatin
4 oz. PHILADELPHIA cream cheese, softened
1/2 (12 oz.) can frozen lemonade concentrate, thawed
1 (8 oz) tub COOL WHIP topping, thawed
1 cup fresh raspberries
2 (6 oz) KEEBLER brand Shortbread Ready Pie Crusts

1. Add boiling water to gelatin mix in a small bowl. Stir for 2 minutes, until completely dissolved; set aside. Beat cream cheese in a large bowl with mixer until creamy. Gradually beat in concentrate, then gelatin until blended.

2. Stir in cool whip and berries. Pour into crusts.

3. Refrigerate for 4 hours or until firm. Freeze remaining pie for up to 1 week. Thaw before serving.

Have a safe & fun Memorial Weekend,

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