Post by Debbie on Jun 25, 2012 17:12:19 GMT -5
RASPBERRY TOPPING:
6 cups fresh raspberries, divided
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
CREAM FILLING:
1 package (8 ounces) cream cheese, softened
1 cup whipped topping
1 cup confectioners' sugar
1 graham cracker crust (9 inches)
Mash about 2 cups raspberries to measure 1 cup;
place in a small saucepan.
Add the sugar, cornstarch and water.
Bring to a boil, stirring constantly;
cook and stir 2 minutes longer.
Strain to remove berry seeds if desired.
Cool to room temperature, about 20 minutes.
Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners' sugar in a small bowl.
Spread in bottom of crust.
Top with remaining raspberries.
Pour cooled raspberry sauce over top.
Refrigerate until set, about 3 hours.
Store in the refrigerator.
Garnish with mint if desired.
6 cups fresh raspberries, divided
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
CREAM FILLING:
1 package (8 ounces) cream cheese, softened
1 cup whipped topping
1 cup confectioners' sugar
1 graham cracker crust (9 inches)
Mash about 2 cups raspberries to measure 1 cup;
place in a small saucepan.
Add the sugar, cornstarch and water.
Bring to a boil, stirring constantly;
cook and stir 2 minutes longer.
Strain to remove berry seeds if desired.
Cool to room temperature, about 20 minutes.
Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners' sugar in a small bowl.
Spread in bottom of crust.
Top with remaining raspberries.
Pour cooled raspberry sauce over top.
Refrigerate until set, about 3 hours.
Store in the refrigerator.
Garnish with mint if desired.