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Party Punch
1 6oz package of Raspberry Jello mix
1 cup white sugar
6.5 cups boiling water
4 frozen cans of Orange-Pineapple juice
half a 16oz bottle of lemon juice concentrate
2 (2 liters) bottles of Ginger Ale, chilled

In a large bowl, combine gelatin & sugar. Stir in boiling water until mixture is dissolved. Stir in orange-pineapple juice & lemon juice concentrate. Freeze until solid (min. 15 hours). To serve, place gelatin mixture into bowl and chop into pieces. Pour in Ginger Ale.

Creamy Lemon Raspberry Pie

1/4 cup seedless red raspberry jam
1 prepared 9-inch (6oz) shortbread crumb crust
1/2 pint (about 1 cup) fresh raspberries, divided
4 oz cream cheese, softened
1 can (12 fl oz) evaporated milk
2 pkgs (3.4oz each) lemon instant pudding & pie filling mix
grated peel of 1 lemon
1 container (8 oz) frozen whipped topping, thawed, divided
additional grated lemon peel (optional)

Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
Beat cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mixes and lemon peel. Beat for 2 min on med speed until well blended. Gently stir in half of whipped topping. Spoon into crust. Top with remaining whipped topping.
Refrigerate for 2 hours or until set. Garnish with remaining raspberries and add. lemon zest, if desired, just before serving.