Fresh Raspberry Cream Cheese Pie
Fresh Raspberry Cream Cheese Pie
The tartness of fresh raspberries and the richness of cream cheese are combined in this colorful make-ahead dessert.
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45 min
Prep Time
02 hrs 55 min
Total Time
8
servings Ingredients
Crust
1 14 cups graham cracker crumbs
13 cup Land O Lakes® Butter, melted
14 cup sugar
Filling
1 (10-ounce) package frozen raspberries in syrup, thawed
14 cup water
1 (1/4-ounce) envelope unflavored gelatin
14 cup sugar
2 tablespoons raspberry-flavored liqueur or water
12 cup powdered sugar
1 (8-ounce) package cream cheese or light cream cheese
1 cup Land O Lakes® Heavy Whipping Cream, whipped
2 (6-ounce) containers fresh raspberries, washed, drained, reserve 1/2 cup
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Combine all crust ingredients in bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake 10-12 minutes or until lightly browned. Cool completely.
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STEP 3
Place thawed raspberries in syrup in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed 1 minute or until pureed. Strain sauce to remove seeds.
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STEP 4
Place water into 1-quart saucepan; sprinkle with gelatin. Let stand 5 minutes to soften. Cook over low heat 1-2 minutes or until gelatin is dissolved. Remove from heat; stir in raspberry puree, 1/4 cup sugar and liqueur. Cover; refrigerate 30-40 minutes or until mixture mounds when dropped from spoon.
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STEP 5
Beat powdered sugar and cream cheese in bowl until smooth. Gently stir in 1 cup whipped cream.
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STEP 6
Spread cream cheese mixture into cooled crust. Arrange fresh raspberries over cream cheese mixture. Pour gelatin mixture over raspberries, spreading to cover. Cover; refrigerate 2-3 hours or until gelatin is set.
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STEP 7
Dollop remaining whipped cream onto pie, just before serving. Garnish with reserved fresh raspberries.
470 Calories
30 Fat (g)
90 Cholesterol (mg)
260 Sodium (mg)
46 Carbohydrates (g)
5 Dietary Fiber
5 Protein (g)
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