Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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The tartness of fresh raspberries and the richness of cream cheese are combined in this colorful make-ahead dessert.
Heat oven to 350°F.
Combine all crust ingredients in bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake 10-12 minutes or until lightly browned. Cool completely.
Place thawed raspberries in syrup in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed 1 minute or until pureed. Strain sauce to remove seeds.
Place water into 1-quart saucepan; sprinkle with gelatin. Let stand 5 minutes to soften. Cook over low heat 1-2 minutes or until gelatin is dissolved. Remove from heat; stir in raspberry puree, 1/4 cup sugar and liqueur. Cover; refrigerate 30-40 minutes or until mixture mounds when dropped from spoon.
Beat powdered sugar and cream cheese in bowl until smooth. Gently stir in
1 cup whipped cream.
Spread cream cheese mixture into cooled crust. Arrange fresh raspberries over cream cheese mixture. Pour gelatin mixture over raspberries, spreading to cover. Cover; refrigerate 2-3 hours or until gelatin is set.
Dollop remaining whipped cream onto pie, just before serving. Garnish with reserved fresh raspberries.
Dietary Fiber: 5g
Very happy with the results and everyone enjoyed it!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2405
© 2015 Land O'Lakes, Inc.
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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