Raspberry Lemonade Pie

01Method

1. 1

   Pour the boiling water over the gelatin in a small bowl and stir for about 2 minutes until fully dissolved. Let it cool slightly.

2. 2

   Using an electric mixer, whip the cream cheese in a large bowl until smooth. Gradually blend in the lemonade concentrate, then mix in the dissolved gelatin until everything is well combined.

3. 3

   Fold in the whipped topping and raspberries, then distribute the filling evenly between the two pie crusts.

4. 4

   Chill the pies in the refrigerator until set, between 1 and 4 hours. Any remaining pie can be frozen for up to one week; allow to thaw before serving.