Raspberry and Cream Pie

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  • Easy
  • 30 mins
  • 60 mins
  • Budget Friendly

Ingredients

  • Crust:
  • • 1 Graham Cracker Crust (or your favorite crust)
  • Raspberry Layer:
  • • ¾ cup granulated sugar
  • • ¼ cup cornstarch
  • • 1/8 tsp. salt
  • • 1¾ cups water
  • • 1 pkg. (3 oz.) raspberry flavor gelatin
  • • 1 pkg. (12 oz.) frozen unsweetened raspberries
  • Cream Layer:
  • • 1 pkg. (3 oz.) cream cheese, softened
  • • 1/3 cup confectioners’ sugar
  • • 1 tsp. vanilla
  • • 1/8 tsp. salt
  • • 1 cup whipping cream, whipped

Preparation

Step 1

2. For raspberry layer, combine granulated sugar, cornstarch and 1/8 tsp. salt in medium saucepan. Gradually stir in water. Cook and stir on medium heat until mixture comes to a boil and is thickened and clear. Add gelatin. Stir until dissolved. Stir in raspberries. Refrigerate until slightly thickened.

Step 2

3. For cream layer, combine cream cheese, 1/3 cup confectioners’ sugar, vanilla and 1/8 tsp. salt in medium bowl. Beat at medium speed with electric mixer until smooth. Beat in whipped cream. Spread half of cream mixture on bottom of cooled baked pie crust. Top with half of raspberry mixture. Repeat layers. Refrigerate 1 hour.

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