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April 8, 2010 / makingitmamastyle

Raspberry Cream Pie

Raspberry Cream Pie

Note: This is  a delicious recipe & very pretty, but the raspberries do have seeds which can add an odd crunch at times.  Texture-sensitive people may not like this!

  • 3 graham crackers (5″x2 1/2″ each) crushed
  • 3 chocolate graham crackers, crushed
  • 1 TBSP sugar
  • 1/4 cup reduced-fat stick margarine, melted (I use Parkay light stick margarine)
  • 1 pkg (.3 oz) sugar-free raspberry gelatin
  • 1/3 cup boiling water
  • 1 pkg (8 oz) reduced-fat cream cheese
  • 1 tsp vanilla extract
  • 2 cups reduced-fat whipped topping
  • 2 1/2 cups fresh raspberries (could use frozen)

In a bowl, combine the graham cracker crumbs, sugar, and margarine.  Press into the bottom and up sides of ungreased 9″ pie plate.  Bake at 375 8-10 minutes or until set.  Cool on wire rack.  

In a bowl, dissolve gelatin in boiling water.  Cool to room temp.  

In a mixing bowl, combine cream cheese and vanilla until well-blended.  Gradually beat gelatin mixture into cream cheese mixture.  Fold in the whipped topping. Transfer to pie crust.  Top with berries.  Refrigerate for at least 2 hours.

Yield: 8 servings


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