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Raspberry Cream Cheese Pie Recipe

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This recipe for Raspberry Cream Cheese Pie, by , is from The Pinter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruby Pinter
Added: Sunday, April 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 9 inch baked pie crust
1 pkg. frozen raspberries (2 cups)
1/4 cup sugar
1/4 cup water
1 1/2 T. cornstarch


1 8 oz. pkg. cream cheese, softened
1 cup Cool Whip
1/2 cup powdered sugar

Directions:
Directions:
Cook raspberries, sugar, water, and cornstarch together over medium heat until it comes to a boil and thickens. Cool completely in refrigerator.

Mix softened cream cheese, powdered sugar, and Cool Whip until smooth. Spread in bottom of cooled pie crust. Top with cooled raspberry mixture. Refrigerate until it gets firm. Serve with whipped cream or Cool Whip.
Keep refrigerated.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
May also be made with a graham cracker crust.

 

 

 

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