The tartness of fresh raspberries and the richness of cream cheese are combined in this colorful make-ahead dessert.
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1 1/4 cups graham cracker crumbs
1/3 cup Land O Lakes® Butter, melted
1/4 cup sugar
1 (10-ounce) package frozen raspberries in syrup, thawed
1/4 cup water
1 (1/4-ounce) envelope unflavored gelatin
2 tablespoons raspberry-flavored liqueur or water
1/2 cup powdered sugar
1 (8-ounce) package cream cheese or light cream cheese
1 cup Land O Lakes® Heavy Whipping Cream, whipped
2 (6-ounce) containers fresh raspberries, washed, drained, reserve 1/2 cup
*Substitute 2 cups individually frozen raspberries.
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.