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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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It's fun to go out as a family and pick raspberries to make my mother-in-law's pie recipe. We always freeze some berries, so we can make this pie year-round. Ingredients:
1 cup crushed vanilla wafers (about 30 wafers) |
1/4 cup butter, melted |
1 package (3 ounces) raspberry gelatin |
1 cup boiling water |
1/4 cup sugar |
1 cup fresh raspberries |
1 tablespoon lemon juice |
1 package (3 ounces) cream cheese, softened |
1/3 cup confectioners' sugar |
1 teaspoon vanilla extract |
pinch salt |
1 cup heavy whipping cream |
additional whipped cream and fresh raspberries |
Directions:
1. In a small bowl, combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10 minutes or until golden brown.
2. In a bowl, dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours.
3. In a bowl, beat cream cheese and confectioners' sugar until smooth. Add vanilla and salt. In another bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 3/4 cup over bottom of crust.
4. Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Garnish pie with additional whipped cream and berries. Refrigerate leftovers. Yield: 8 servings.
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