Raspberry-Lime 'Meringue' Mini Pies Recipe

Name: Raspberry-Lime 'Meringue' Mini Pies
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 15 servings, 2 pies each
Ingredients: 1-1/4 cups fresh raspberries, divided; 1/4 cup boiling water; 1 pkg. (85 g) Jell-O Raspberry Jelly Powder; 2 tsp. zest and 1 tsp. juice from 2 limes, divided; 2 pkg. (54 g each) frozen mini phyllo shells, thawed; 1 jar (198 g) Jet-Puffed Marshmallow Creme; 1-1/2 cups thawed Cool Whip Whipped Topping

Ingredients

1-1/4 cups fresh raspberries, divided
1/4 cup boiling water
1 pkg. (85 g) Jell-O Raspberry Jelly Powder
2 tsp. zest and 1 tsp. juice from 2 limes, divided
2 pkg. (54 g each) frozen mini phyllo shells, thawed
1 jar (198 g) Jet-Puffed Marshmallow Creme
1-1/2 cups thawed Cool Whip Whipped Topping

PREP TIME 15m	COOK TIME 1h	TOTAL TIME 1h15m
YIELD 15 servings, 2 pies each

Instructions

1. Reserve 30 raspberries for later use. Blend remaining raspberries in blender or food processor until smooth.
2. Add boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved. Add lime juice and puréed raspberries; mix well.
3. Spoon raspberry mixture into phyllo shells, adding about 1 tsp. raspberry mixture to each shell. Refrigerate 1 hour or until firm.
4. Beat marshmallow creme, Cool Whip and lime zest in separate medium bowl with mixer until blended; spoon over pies. Top with reserved whole raspberries.

Desserts