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Raspberry Patch Cream Pie

Our family loves raspberries, and this pie keeps the flavor and firmness of the berries intact. The combination of the berry-gelatin and cream cheese layers keeps everyone coming back for seconds. —Allison Anderson Raymond, Washington

6-8 ServingsPrep: 35 min. + chilling

Ingredients

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

Directions

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.
For filling, in a small bowl, combine the cream cheese,
confectioners' sugar, milk and vanilla. Carefully spread over crust.
For topping, in a small saucepan, combine the sugar, cornstarch and

2 of 2

Raspberry Patch Cream Pie (continued)

Directions (continued)

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.
Arrange raspberries over filling. Spoon gelatin mixture over berries.
Refrigerate until set. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 403 calories, 18 g fat (11 g saturated fat), 51 mg cholesterol, 237 mg sodium, 58 g carbohydrate, 3 g fiber, 4 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.