Raspberry Cream Pie


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This pie is quick, easy and always receives raves from my family! It is a combination of elements from 2 other recipes with my modifications to lighten the calorie load.

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Serving Size / Yield

8-10 servings


  • 1 pre-baked pie crust (from the store or homemade)
  • Fruit Layer:
  • 1/4 C. sugar
  • 1 Tbs. cornstarch
  • 1 C. water
  • 1 3-oz. pkg. sugar-free raspberry Jello
  • 1 12-oz. bag frozen raspberries, partially thawed
  • 1 C. fresh raspberries
  • Chiffon Layer:
  • 2 Tbs. raspberry jello (regular - with sugar)
  • 3 Tbs. boiling water
  • 3 oz. cream cheese, softened
  • 1 C. Cool Whip

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Fruit Layer:

In saucepan, combine sugar, cornstarch and water, bring to a boil stirring constantly. Cook and stir for 2 minutes. Remove from heat, stir in jello until dissolved. Let cool for 10 minutes.

Add frozen berries, stir until partially liquified into the syrup. Save 1/3 cup of fruit mixture for the chiffon layer. Add the fresh berries into the mix and gently pour fruit mixture into pre-baked pie crust.

Chiffon Layer:

Add boiling water to jello in large bowl, stir until dissolved. Add softened cream cheese and reserved 1/3 cup of fruit mixture. Mix with electric mixer until smooth. Gently fold in Cool Whip. Spread over fruit mixture, refrigerate until firm (about 3-5 hours).

When ready to serve spread or pipe Cool Whip over top of pie and add more fresh berries for garnish.

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