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Recipe Summary

prep:
20 mins
cook:
2 mins
chill:
3 hrs
Servings:
8
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Ingredients

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Directions

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  • Mash 2 cups of the raspberries in a medium saucepan. Place over medium-high heat. Add granulated sugar, cornstarch and 1/4 cup water. Bring to a boil, stirring, constantly. Cook, stirring for 2 minutes. Cool to room temperature.

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  • In large bowl, beat cream cheese, whipped topping and confectioners sugar until smooth.

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  • Spread cream cheese mixture evenly over bottom of prepared crust. Arrange remaining raspberries around edge of crust. Spoon cooled raspberry sauce over the top. Garnish with additional berries, if desired. Refrigerate 3 hours.

Nutrition Facts

412 calories; total fat 19g; saturated fat 9g; cholesterol 31mg; sodium 267mg; carbohydrates 59g; fiber 3g; protein 4g.

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