Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; 19 g total fat; 9 g saturated fat; 31 mg cholesterol; 267 mg sodium. 59 g carbohydrates; 3 g fiber; 4 g protein;

Reviews