Raspberry Patch Cream Pie

By á-174707

Ingredients

• FILLING:
• 1 cup graham cracker crumbs
• 1/2 cup sugar
• 5 tablespoons butter, melted
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup confectioners' sugar
• 2 teaspoons 2% milk
• 1 teaspoon vanilla extract
• TOPPING:
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1-1/3 cups cold water
• 1/4 cup raspberry gelatin powder
• 3 cups fresh raspberries

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, combine the cracker crumbs, sugar and butter. Press
onto the bottom and up the sides of an ungreased 9-in. pie plate.
Bake at 350° for 9-11 minutes or until set. Cool on a wire rack.
For filling, in a small bowl, combine the cream cheese,
confectioners' sugar, milk and vanilla. Carefully spread over crust.
For topping, in a small saucepan, combine the sugar, cornstarch and
water until smooth. Bring to a boil; cook and stir for 2 minutes or
until thickened. Remove from the heat; stir in gelatin until
dissolved. Cool to room temperature. Refrigerate until slightly
thickened.
Arrange raspberries over filling. Spoon gelatin mixture over berries.
Refrigerate until set. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 403 calories, 18 g fat (11 g saturated fat), 51 mg cholesterol, 237 mg sodium, 58 g carbohydrate, 3 g fiber, 4 g protein.