Raspberry Patch Cream Pie

12 ingredients
4 steps

Ingredients

  • 1 cup graham cracker crumbs
  • 1/2 cup sugar
  • 5 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 2 teaspoons 2% milk
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1-1/3 cups cold water
  • 1/4 cup raspberry gelatin powder
  • 3 cups fresh raspberries

Directions

  1. 1
    In 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.
  2. 2
    For filling, in a small bowl, combine the cream cheese, confectioners' sugar, milk and vanilla. Carefully spread over crust.
  3. 3
    For 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.
  4. 4
    Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set.

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