Raspberry Patch Cream Pie

The ornaments and holiday flair are tucked away in the crawl space. The snack mixes, cookies and candies are gone. What should I make to satiate our sweet tooth?  A little taste of Pacific Northwest summer...a raspberry patch cream pie.

Filling

• 8 ounces of cream cheese
• quarter cup confectioner's sugar
• 2 teaspoons milk
• 1 teaspoon vanilla extract

Topping

• 3/4 cup sugar
• 3 tablespoons sugar
• 1 1/3 cups cold water
• 1/4 cup raspberry gelatin powder
• 2-3 cups frozen (or fresh) raspberries

Crust

• Freezer pie crust, bake as directed

Using an electric mixer, beat cream cheese, confectioner's sugar, milk and vanilla until smooth. Spread into baked and cooled pie crust.

In a saucepan mix the sugar, cornstarch and water until smooth. Bring to a boil and stir for 2 minutes. Remove from the stove and add the gelatin. Cool to room temperature.

Place berries over cream cheese mixture. Add the topping layer then refrigerate for a few hours.

Yield: 8 slices

This recipe was adapted from Taste of Home June/July 2007, Allison Anderson.  The original recipe calls for a graham cracker pie crust.