Raspberry Lemonade Pie

1 ½ cups boiling water

1 (3 ounce) package JELL-O Brand Lemon Flavor Gelatin

4 ounces PHILADELPHIA Cream Cheese, softened

½ (12 ounce) can frozen lemonade concentrate, thawed

1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

1 cup fresh raspberries

2 (6 ounce) HONEY MAID Graham Pie Crusts

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 COOL WHIP and berries. Pour into crusts.

Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.