Ingredients:
6 c. fresh raspberries, divided
1 c. sugar
3 Tbsp. cornstarch
1/2 c. water
FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 c. whipped topping
1 c. confectioners' sugar
1 graham cracker crust (9 inches)
Fresh mint, optional
Directions:
Mash about 2 c. raspberries to measure 1 cup; place in a small saucepan. Add the sguar, 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.
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