"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Raspberry Cream Cheese Pies (from Cathy Rankl) Recipe

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This recipe for Raspberry Cream Cheese Pies (from Cathy Rankl), 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, June 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Beat together until creamy:

2 8 oz. pkg. cream cheese, softened
2 cups powdered sugar
1 tsp. vanilla

Fold in:
1 8 oz tub Cool Whip

Topping:
1 6 oz. pkg. raspberry jello
1 pkg. frozen raspberries, thawed
2 cups boiling water

Directions:
Directions:
After folding Cool Whip into cream cheese mixture, pour into 3 graham cracker or chocolate cookie crusts. Chill at least 1 hour.

Dissolve jello in water. Add berries. Chill until slightly thick but not set. Pour over cream cheese layer in pie shells. Chill until firm.

Optional: May drizzle melted chocolate chips on top of set dessert.

Number Of Servings:
Number Of Servings:
Makes 3 pies
Personal Notes:
Personal Notes:
Cathy Rankl always brought these pies to our Fall Festival at St. Bernard's Parish in Abbotsford.

 

 

 

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