Raspberry Cream Pie
Serving Size / Yield
- 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
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.
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.