PREP TIME
--
minutes
TOTAL TIME
--
minutes
SERVINGS
--
servings
CRUST
1 1/2
cups crushed vanilla wafers, about 45 wafers
1/3
cup chopped pecans
1/4
cup butter, melted
FILLING
1
package (8 ounces) cream cheese, softened
2/3
cup confectioners' sugar
2
tablespoons orange liqueur
1
teaspoon vanilla extract
1
cup heavy whipping cream, whipped
TOPPING
1
cup sugar
3
tablespoons cornstarch
3
tablespoons water
2 1/2
cups fresh or frozen raspberries, divided
Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-inch pie plate. In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving. In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled. Spread topping over filling. Garnish with remaining berries.