RASPBERRY PATCH CREAM PIE

Raspberry Patch Cream Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 14

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1 cup(s) graham cracker crumbs
1/2 cup(s) sugar
5 tablespoon(s) butter, melted
FOR THE FILLING
1 package(s) (8 ounces) cream cheese, softened
1/4 cup(s) confectioners' sugar
2 teaspoon(s) milk
1 teaspoon(s) vanilla extract
FOR THE TOPPING
3/4 cup(s) sugar
3 tablespoon(s) cornstarch
1 1/3 cup(s) cold water
1/4 cup(s) raspberry gelatin powder
3 cup(s) fresh raspberries

Steps:

In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 9-11 minutes or until set. Cool on a wire rack. For filling, in a small bowl, combine the cream cheese, confectioners' sugar, milk and vanilla. Carefully spread over crust.
For topping, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. Refrigerate until slightly thickened.
Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set.