Raspberry Cream Pie

By jannycerv

Ingredients

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup sour cream
• 1 tsp vanilla
• dash salt
• 3 cups Cool Whip
• 1 T cornstarch
• 1/4 cup sugar
• 6 ounce pkg frozen raspberries
• 1 1/2 tsp water
• 1 1/2 tsp lemon juice
• 1 T butter
• 1/2 tsp vanilla
• dash salt
• 1 9 inch pastry crust, baked and cooled

Details

Servings 8
Adapted from chefslittlehelper.com

Preparation

Step 1

Directions

Put cornstarch and sugar into medium sauce pan. Stir. Add the pkg of raspberries, water, and lemon juice. Stir until combined. Bring to a boil, stirring continuously. Boil for a couple of minutes, until slightly thickened.
It should be slightly thinner than pudding. Remove from heat and add butter vanilla and a dash of salt. After butter melts stir ir around and let cool.

Place cream cheese in bowl and beat until smooth, add powdered sugar, vanilla and dash of salt. Mix for about 2 minutes. Add sour cream and Cool Whip and mix until combined. Pour into cooled crust and cool topping. Then pour raspberry mix on top. Place in fridge for 1 hour or until ready to serve.