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Raspberry Cream Cheese Pie Recipe

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This recipe for Raspberry Cream Cheese Pie, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Keevers
Added: Wednesday, October 1, 2008


Sugar cookie crust:
1/2 c. butter
1 c. + 3 T. flour
3 T. powdered sugar
8 oz. cream cheese
4 T. powdered sugar
1 t. vanilla
1 c. water
1 c. sugar
2 T. cornstarch
2 T. corn syrup
3 T. raspberry jello
Fresh raspberries

Crust: Preheat oven to 350. In medium saucepan, melt butter. Take off heat and add flour and powdered sugar. Press into greased pie plate. Bake 20-30 minutes until golden brown. Cool.
Filling: Mix cream cheese, powdered sugar and vanilla. Spread into bottom of cooled pie crust. Top with fresh raspberries until full.
Topping: Boil water, sugar, cornstarch and corn syrup until clear. Take off heat and add 3 T. raspberry jello. Cool. Pour over fresh berries and refrigerate until set. Top with fresh whipped cream or Cool Whip.




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