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Fresh Raspberry Cream Cheese Pie
Ready in: 2-5 hrs 
Difficulty: 3/5
INGREDIENTS:
***Crust***
1 1/4 cup graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
***Filling***
1 package (10 ounce size) frozen raspberries in syrup, thawed
1/4 cup water
1 envelope (1/4-ounce size) unflavored gelatin
1/4 cup sugar
2 tablespoons raspberry-flavored liqueur or water
1/2 cup powdered sugar
1 package (8-ounce size) cream cheese or light cream cheese
1 cup whipping cream, whipped
2 containers (6-ounce size) fresh raspberries, washed, drained (a few reserved for garnish)
DIRECTIONS:
Heat oven to 350F.
Combine all crust ingredients in medium bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake for 10 to 12 minutes or until lightly browned. Cool completely.
Place frozen raspberries and syrup in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until pureed (1 minute). Strain sauce to remove seeds.
Place water in 1-quart saucepan; sprinkle with gelatin. Let stand 5 minutes to soften. Cook over low heat until gelatin is dissolved (1 to 2 minutes). Remove from heat; stir in raspberry puree, 1/4 cup sugar and liqueur. Cover; refrigerate until mixture mounds when dropped from spoon (30 to 40 minutes).
Beat powdered sugar and cream cheese in small bowl until smooth. Gently stir in 1 cup whipped cream. Spread cream cheese mixture into cooled crust. Arrange fresh raspberries over cream cheese mixture. Pour gelatin mixture over raspberries, spreading to cover. Cover; refrigerate until gelatin is set (2 to 3 hours).
Just before serving, pipe remaining whipped cream onto pie. Garnish with reserved fresh raspberries.
NUTRITION:
This Fresh Raspberry Cream Cheese Pie recipe from CDKitchen serves/makes 8
Recipe ID: 54162
