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Raspberry Cream Pie

 Raspberry Cream Pie
Julie Yuswak found the inspiration for this praiseworthy pie in her abundant raspberry patch in Savanna, Illinois. "Fresh-picked berries are luscious, but frozen unsweetened ones will do." she advises. "You can substitute strawberries and strawberry gelatin if you prefer." She combines plain and chocolate graham crackers to form the delicious crust.
8 ServingsPrep: 25 min. + chilling

Ingredients

  • 3 whole graham crackers, crushed
  • 3 whole chocolate graham crackers, crushed
  • 1 tablespoon sugar
  • 1/4 cup reduced-fat stick margarine, melted
  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 1/3 cup boiling water
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups reduced-fat whipped topping
  • 2-1/2 cups fresh raspberries or blackberries

Directions

  • In a bowl, combine the graham cracker crumbs, sugar and margarine.
  • Press onto the bottom and up the sides of an ungreased 9-in. pie
  • plate. Bake at 375° for 8-10 minutes or until set. Cool on a
  • wire rack.
  • In a bowl, dissolve gelatin in boiling water. Cool to room
  • temperature.
  • In a bowl, combine the cream cheese and vanilla until well blended.
  • Gradually beat gelatin mixture into cream cheese mixture. Fold in
  • whipped topping. Transfer to crust. Top with raspberries.
  • Refrigerate for at least 2 hours. Yield: 8 servings.
Nutritional Facts: One piece equals 209 calories,

2 of 2

Raspberry Cream Pie (continued)

Nutritional Facts: 11 g fat (6 g saturated fat), 16 mg cholesterol, 196 mg sodium, 20 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1/2 fruit.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.