 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
Recipe was donated by Victoria Newman of Antelope CA, according to her this is not only a great holiday recipe, but also a wonderful summertime pie. Cooking time is chilling time except for baking the pie shell. Ingredients:
2 (3 ounce) packages cream cheese, softened |
1/2 cup confectioners' sugar |
1 dash salt |
1 cup whipping cream, whipped |
9 inches pastry shells, with high fluted edge, baked |
1 (3 ounce) package raspberry gelatin powder |
1 1/4 cups boiling water |
1 tablespoon lemon juice |
1 (10 ounce) package frozen raspberries in light syrup, thawed |
Directions:
1. In a mixing bowl, beat the cream cheese, sugar and salt until light and fluffy. Fold in cream. Spread half into pies shell, chill 30 minutes. Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes. Set aside the remaining gelatin at room temperature. Carefully spread remaing cream cheese mixture over top of pie. Chill 30 minutes. Top with remaining gelatin. Chill until firm.
|
|