Raspberry Patch Cream Pie


  • 1 cup graham cracker crumbs
  • 1/2 cup sugar
  • 5 Tbsp. butter, melted


  • 1 package cream cheese, softened (8oz.)
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  • 1/4 cup confectioners' sugar
  • 2 tsp. milk
  • 1 tsp. vanilla


  • 3/4 cup sugar
  • 3 Tbsp. cornstarch
  • 1 1/3 cups cold water
  • 1/4 cup raspberry gelatin powder
  • 3 cups fresh raspberries


In a small bowl, combine cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased 9 inch pie plate. Bake at 350 degrees F for 9-11 minutes or until set. Cool on a wire rack. For filling, in a small mixing bowl, combine the cream cheese, confectioners' sugar, milk and vanilla. Carefully spread over crust.

For topping, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. Refrigerate until slightly thickened. Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set.


By Robin from Washington, IA


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