Thursday, January 8, 2009

Recipe - Raspberry Cream Pie

I love this dessert, but don't have the justification to make it too often because it makes three pies at once. This time I took one pie with the dinner I made for a ward member, kept another and had planned on giving the third away, but whoops, we quickly ate the first and started on the second before I got rid of it!

Raspberry Cream Pie

1 8 oz. package of cream cheese
1 cup sugar
1 3 oz. package of raspberry Jello
1 cup boiling water
1 small package of frozen raspberries
1 teaspoon lemon juice
1 pint whipping cream
3 9 inch graham cracker pie shells

Cream sugar and cream cheese in a large bowl and set aside. In another bowl, dissolve Jello in boiling water and add frozen raspberries to cool it down. Add lemon juice to Jello mixture. In a third bowl, beat whipping cream. Add Jello mixture to sugar and cream cheese. Beat until smooth. Fold in whipping cream and pour into pie shells. Chill for 2 to 3 hours or until pies set. Store in refrigerator.

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