Red Raspberry Cream Cheese Pie

1. 1

   In medium bowl, beat together softened cream cheese and the whipping cream.

2. 2

   Spread mixture over bottom of the cooled pie shell; chill.

3. 3

   Reserve half of the raspberries.

4. 4

   In a large mixing bowl, mash the remaining raspberries.

5. 5

   Stir in sugar; let stand about 1 hour.

6. 6

   Sieve berry mixture.

7. 7

   In a saucepan, combine pineapple juice and cornstarch; stir in sieved berry mixture.

8. 8

   Cook and stir over medium heat until berry mixture is thickened and bubbly.

9. 9

   Reduce heat; cook and stir 2 minutes more.

10. 10

    Remove from heat; let cool.

11. 11

    Spread three-fourths of the thickened berry mixture over cream cheese layer in pie shell.

12. 12

    Arrange 1 1/2 cups of the reserved whole berries over top of pie.

13. 13

    Spoon the remaining cooked berry mixture over whole berries.

14. 14

    Chill about 2 hours or until set.

15. 15

    Garnish with whipped cream and reserved fresh raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.