Pineapple Mousse Pie with Raspberries

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Prep: 15 minutes; Freeze: 2 hours. A frozen pie like this is ideal for entertaining because you can make it a few days ahead and keep it in the freezer.

Ingredients:

1 tablespoon granulated sugar

2 teaspoons cornstarch

2 teaspoons fresh lemon juice

1 (8-ounce) can crushed pineapple in its own juice, undrained

1 1/2 cups fresh raspberries

3 tablespoons low-sugar raspberry spread

1 (6-ounce) reduced-fat graham cracker pie crust

3/4 cup tub-style light cream cheese

3 tablespoons powdered sugar

1 teaspoon vanilla extract

1 cup frozen fat-free whipped topping, thawed

Directions:

1. Combine first 4 ingredients in a small saucepan; cook over medium heat, stirring often, until mixture comes to a boil and thickens. Cool to room temperature.
2. Gently combine raspberries and raspberry spread. Spoon into bottom of pie crust.
3. Combine cream cheese, sugar, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth and creamy. Fold pineapple mixture into cream cheese mixture. Fold whipping topping into cream cheese mixture. Spoon over berries. Cover and freeze at least 2 hours.

By RecipeOfHealth.com