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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is very easy & delicious! The original recipe (from BHG) calls it Black Raspberry Cream Pie - we couldn't find black raspberry jam at our local discount grocer so used red raspberry fruit spread (no sugar added! so better for you). And we added two drops each of blue & red food coloring to give it the purplish black raspberry look. I use Graham Cracker Crust Low Fat Low Sugar for the pie shell. Freezing time is NOT included in prep or cook time. I recommend you make this a day in advance. Ingredients:
1 (9 inch) graham cracker crumb crust |
1 egg white, beaten (not necessary if you use crust recipe noted above) |
1 (8 ounce) container cool whip (i use free , the nonfat version) |
1 (8 ounce) package cream cheese, softened (i use the low fat) |
1 (10 ounce) jar raspberry spreadable fruit |
Directions:
1. Preheat oven to 375 degrees F. Brush pie shell with beaten egg white (unless using recipe noted above). Bake for 5 minutes (including recipe above). Let cool on a wire rack.
2. In a medium mixing bowl beat cream cheese with electric mixer on medium-high until smooth.
3. Add raspberry spread. Beat on low speed until just combined.
4. Fold in the cool whip, beat on low speed until just combined.
5. Spoon mixture into pie shell.
6. Cover and freeze for 4 to 24 hours or until firm (will not be rock hard like ice cream).
7. Garnish with fresh berries, lemon peel twist and/or mint leaves.
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