Raspberry Cream Pie
Prep Time
30mins
Time to Table
7hr
Serves
8
Ingredients
- 1 9-inch prepared pie crust
- 3 cups fresh raspberries, divided
- 3/4 cup sugar
- 8 ounce cream cheese, softened
- 3/4 cup Daisy Sour Cream
- 1/2 teaspoon vanilla extract
- 8 ounces frozen whipped topping, thawed
Ingredients
- 1 9-inch prepared pie crust
- 3 cups fresh raspberries, divided
- 3/4 cup sugar
- 8 ounce cream cheese, softened
- 3/4 cup Daisy Sour Cream
- 1/2 teaspoon vanilla extract
- 8 ounces frozen whipped topping, thawed
Directions
- Bake the pie crust according to the package directions; cool.
- Combine 2 cups of the raspberries and 1/2 cup of the sugar in a medium bowl; stir with a fork, crushing the raspberries to blend. Let stand for 15 minutes. Beat the cream cheese, sour cream, remaining 1/4 cup sugar and vanilla in a large bowl at medium speed for 1 minute or until smooth and fluffy. Stir in the raspberry mixture; fold in the whipped topping.
- Spoon the filling into the baked pie shell. Freeze for 6 hours or overnight.
- Let stand for 20 to 30 minutes at room temperature before serving. Garnish with remaining 1 cup of raspberries.
- Calories:440
- Cholesterol:49
- Dietary Fiber:3
- Protein:4
- Sodium:228
- Total Carbohydrate:45
- Total Fat:27
