Fresh Raspberry Cream Cheese Pie

Directions

1. 1
   Heat oven to 350F.
2. 2
   Combine all crust ingredients in bowl.
3. 3
   Press onto bottom and up sides of ungreased 9-inch pie pan.
4. 4
   Bake 10-12 minutes or until lightly browned.
5. 5
   Cool completely.
6. 6
   Place thawed raspberries in syrup in 5-cup blender container or food processor bowl fitted with metal blade.
7. 7
   Cover; blend at high speed 1 minute or until pureed.
8. 8
   Strain sauce to remove seeds.
9. 9
   Place water into 1-quart saucepan; sprinkle with gelatin.
10. 10
    Let stand 5 minutes to soften.
11. 11
    Cook over low heat 1-2 minutes or until gelatin is dissolved.
12. 12
    Remove from heat; stir in raspberry puree, 1/4 cup sugar and liqueur.
13. 13
    Cover; refrigerate 30-40 minutes or until mixture mounds when dropped from spoon.
14. 14
    Beat powdered sugar and cream cheese in bowl until smooth.
15. 15
    Gently stir in 1 cup whipped cream.
16. 16
    Spread cream cheese mixture into cooled crust.
17. 17
    Arrange fresh raspberries over cream cheese mixture.
18. 18
    Pour gelatin mixture over raspberries, spreading to cover.
19. 19
    Cover; refrigerate 2-3 hours or until gelatin is set.
20. 20
    Dollop remaining whipped cream onto pie, just before serving.
21. 21
    Garnish with reserved fresh raspberries.