Beat cream cheese in large bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Whisk in 2 cups Cool Whip; spoon into crust.
Refrigerate 4 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use.
Pipe or spoon remaining Cool Whip around edge of pie just before serving. Top with berry mixture.
Originally Submitted
7/20/2010
0 Out of 5 from
0 reviews
You can add this Lemonade Cheesecake Pie recipe to your own private DesktopCookbook.
