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Cream Cheese Raspberry Lemonade Pie

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"Not too tart, not too sweet cream cheese lemonade pie. Beautifully cool and refreshing dessert for a hot summer day."
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4 h 10 m servings 498
Original recipe yields 8 servings (1 9-inch pie)


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  1. 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.

Nutrition Facts

Per Serving: 498 calories; 22.4 69.4 7.7 47 318 Full nutrition

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