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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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A simple yet delicious dessert found in this months issue of Family Circle. Ingredients:
6 tablespoons unsalted butter (i use smart balance) |
12 graham crackers, finely crushed |
1 tablespoon sugar |
1 pinch salt |
1 (1/4 ounce) envelope unflavored gelatin |
3 tablespoons water |
1 (8 ounce) package cream cheese, softened |
1 (8 ounce) container sour cream |
1/3 cup sugar |
1 teaspoon vanilla extract |
1/4 cup strawberry jelly |
1 (6 ounce) package raspberries |
1 cup blueberries |
1 cup strawberry (hulled and halved or quartered) |
1/2 ounce white chocolate |
1/2 teaspoon vegetable oil |
Directions:
1. Crust: Melt butter in microwave oven on HIGH 20 seconds. In a medium-sized bowl, stir graham cracker crumbs, sugar, and salt. Add butter; stir until crumbs are evenly moistened.
2. Press up sides and into bottom of a 9-inch pie plate. Use the bottom of a glass to firmly pack crumbs. Refrigerate crust while making filling.
3. Filling: Pour water into a small microwave-safe bowl, sprinkle gelatin over water. Let stand 3 minutes.
4. In a large bowl, combine softened cream cheese, sour cream, sugar and vanilla. Beat with an electric mixer until smooth.
5. Transfer softened gelatin to microwave; heat 15 to 30 seconds on HIGH. Stir until smooth.
6. With mixer running, pour gelatin into cream cheese mixture and beat until smooth.
7. Pour mixture into chilled crust and smooth top. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
8. Berries: Melt jelly in microwave on HIGH for 10 seconds. Gently toss with berries in a large bowl. Remove plastic from pie; top pie with berries.
9. Microwave chocolate and oil on HIGH 20 seconds. Drizzle over pie.
10. Slice and serve.
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