Friday, April 17, 2009

Raspberry Cream Pie

This pie is one of my FAVORITES to make during the warmer months!  It is super YUMMY, REFRESHING and SWEET.  If you are not a huge fan of raspberries, substitute strawberry gelatin and use fresh or frozen strawberries instead.  


2 C crushed graham crackers (I like using the cinnamon sugar ones)
1/2 C butter, melted
1/4 C powdered sugar

Cream Filling:
1 (8 oz) pkg cream cheese, softened
1/2 C powdered sugar
1 t vanilla
1/2 pint whipping cream
1/4 C sugar

1 1/4 C water
1 (6 oz) pkg raspberry gelatin
1/4 C sugar
1 T lemon juice
1 (10 oz) pkg frozen raspberries, undrained


Mix together crust ingredients and press into a greased pie plate or an 8x11 pan.  
Refrigerate until firm.
Next, beat cream cheese, 1/2 C powdered sugar and vanilla in a large bowl.
Whip whipping cream and 1/4 C sugar together in a separate bowl.
Fold whipped cream into the cream cheese mixture and spread over firm crust.
Place back in refrigerator.
Then bring 1 1/4 C water to a boil.
Combine the next 3 ingredients in a bowl.
Add the boiled water, mix, then the allow the mixture to cool in refrigerator for about 15 minutes.
Stir raspberries into gelatin mixture then pour on top of cream cheese mixture.
Best if refrigerated overnight so it has time to set. 

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