raspberry patch cream pie
From my Mamaw's recipe collection.
►
yield
6 -8
prep time
35 Min
method
Refrigerate/Freeze
Ingredients For raspberry patch cream pie
-
1 cgraham cracker crumbs
-
1/2 csugar
-
5 Tbspbutter, melted
- FOR THE FILLING
-
1 pkg(8 ounces) cream cheese, softened
-
1/4 cconfectioners' sugar
-
2 tspmilk
-
1 tspvanilla extract
- FOR THE TOPPING
-
3/4 csugar
-
3 Tbspcornstarch
-
1 1/3 ccold water
-
1/4 craspberry gelatin powder
-
3 cfresh raspberries
How To Make raspberry patch cream pie
-
1In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 9-11 minutes or until set. Cool on a wire rack. For filling, in a small bowl, combine the cream cheese, confectioners' sugar, milk and vanilla. Carefully spread over crust.
-
2For topping, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. Refrigerate until slightly thickened.
-
3Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT