Fresh Raspberry Cream Cheese Pie

 

Source: Land O Lakes

The tartness of fresh raspberries and the richness of cream cheese are combined 
in this colorful make-ahead dessert.

Crust:

1 1/4 c graham cracker crumbs

1/3 c Land O Lakes(r) Butter, melted

1/4 c sugar

Filling:

1 (10-oz) pkg frozen raspberries in syrup, thawed

1/4 c water

1 (1/4-oz) envelope unflavored gelatin

1/4 c sugar

2 tbsp raspberry-flavored liqueur or water

1/2 c powdered sugar

1 (8-oz) pkg cream cheese or light cream cheese

1 c Land O LakesT Heavy Whipping Cream, whipped

2 (6-oz) containers fresh raspberries, washed, drained, reserve 1/2 c*

Heat oven to 350°F. Combine all crust ingredients in med bowl. Press onto 
bottom & up sides of ungreased 9" pie pan. Bake 10-12 min or until lightly 
browned.

Cool completely. Place thawed raspberries in syrup in 5-c blender container or 
food processor bowl fitted with metal blade. Cover; blend at high speed

until puréed, 1 min. Strain sauce to remove seeds. Place water in 1-qt 
saucepan; sprinkle with gelatin. Let stand 5 min to soften. Cook over low heat 
until

gelatin is dissolved, 1-2 min. Remove from heat; stir in raspberry purée, 1/4 c 
sugar & liqueur. Cover; refrigerate until mixture mounds when dropped from

spoon, 30-40 min. Beat powdered sugar & cream cheese in sm bowl until smooth. 
Gently stir in 1 c whipped cream. Spread cream cheese mixture into cooled

crust. Arrange fresh raspberries over cream cheese mixture. Pour gelatin 
mixture over raspberries, spreading to cover. Cover; refrigerate until gelatin

is set, 2-3 hr. Just before serving, dollop remaining whipped cream onto pie. 
Garnish with reserved fresh raspberries.

8 servings

*Substitute 2 c individually frozen raspberries.

Per Serving: 470 cal, 30g fat, 90mg chol, 260mg sod, 46g carb, 5g fiber, 5g 
protein

 Thank you ms. Lil

Grant me the Serenity to prioritize things I cannot delegate, the
Courage to say No when I need to,
 and the Wisdom to know when to go home.
~Sylvia
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