Pie CRUST: In a medium mixing bowl, combine all crust ingredients and whisk together until well mixed. Press graham cracker into deep-dish pie pan and make sure and go up the sides. Bake for 10-12 minutes at 350 degrees. Remove from oven and let cool. (Can use an already made graham shell or use a baked pastry crust shell, my personal favorite.)
CREAMY FILLING: In a small mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes (mixture will be thick). In a medium bowl, beat cream cheese until light and fluffy, about 3 minutes. GRADUALLY beat in lemonade concentrate. Gradually beat in pudding mixture. Pour mixture into cooled graham cracker crust, or into pre-made shell. (can put fresh raspberries between layers of filling). Cover and refrigerate for at least 4 hours. Serve with whipped cream and fresh raspberries if desired. (Can also use 1 box Raspberry Danish Dessert cooked with 1 1/2 cups cold water, and 1 bag of frozen raspberries added once off the stove. Cool and pour over top of pie and chill additional time. Serve with Whipped Cream.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (137g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 167 (50%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 40.7mg||13 %|
|Sodium 2605.5mg||90 %|
|Potassium 146.1mg||4 %|
|Total Carbohydrate 41.1g||12 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 36.6g|
|Protein 2.8g||4 %|
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Calories per serving: 333
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