I haven’t tried this one yet, the picture is from Taste of Home.com.
Ingredients
- RASPBERRY TOPPING:
- 6 cups fresh raspberries, divided
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup water
- CREAM FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1 cup whipped topping
- 1 cup confectioners’ sugar
- 1 graham cracker crust (9 inches)
- Fresh mint, optional
Directions
- Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the sugar, cornstarch and water.
- Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes.
- Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners’ sugar in a small bowl. Spread in bottom of crust.
- Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours.
- Store in the refrigerator. Garnish with mint if desired. Yield: 8 servings.
Nutritional Facts1 serving (1 piece) equals 441 calories, 17 g fat (9 g saturated fat), 31 mg cholesterol, 206 mg sodium, 70 g carbohydrate, 7 g fiber, 4 g protein.
Originally published as Very Raspberry Pie in Country Woman May/June 1994, p31
summday summway 