Raspberry Cream pie

Happy Food Thursday! We are celebrating Raspberry Cream pie,Girlfriends and Mahjong Day

So make this pie ahead of time and get your girlfriends together for a game of Mahjong…. Lisa


  • 1 9-inch prepared pie crust
  • 3 cups fresh raspberries, divided
  • 3/4 cup sugar
  • 8 ounce cream cheese, softened
  • 3/4 C Sour Cream
  • 1/2 teaspoon vanilla extract
  • 8 ounces frozen whipped topping, thawed


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.

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