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1-1/2 cups boiling water1 pkg. (3 oz.) lemon flavor gelatin4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed1 tub (8 oz.) whipped topping, thawed1 cup fresh raspberries2 graham pie crusts (6 oz. each)
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 whipped topping and berries. Pour into crusts.
REFRIGERATE 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.
