Wednesday, August 15, 2007

On Sale

This last week raspberries were on a great sale at the grocery store. So, I went looking for recipes that call for raspberries. The following recipe was the one I found that required the fewest number of ingredients. I did buy a graham cracker crust instead of making one, though. It was delicious. In fact, I am going to make it again tonight, since I bought so many raspberries. This recipe was published Taste of Home.

Raspberry Patch Cream Pie
1 cup graham cracker crumbs
1/2 cup sugar
5 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/4 cup confectioners' sugar
2 teaspoons milk
1 teaspoon vanilla extract
3/4 cup sugar
3 tablespoons cornstarch
1-1/3 cups cold water
1/4 cup raspberry gelatin powder (I just used jello)
3 cups fresh raspberries

In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 9-11 minutes or until set. Cool on a wire rack. For filling, in a small mixing bowl, combine the cream cheese, confectioners' sugar, milk and vanilla. Carefully spread over crust. For topping, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. Refrigerate until slightly thickened. Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set. Yield: 6-8 servings.

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