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Ingredients Jump to Instructions ↓

  1. 1-1/2 cups crushed vanilla wafers (about 45 wafers)

  2. 1/3 cup chopped pecans

  3. 1/4 cup butter, melted FILLING:

  4. 1 package (8 ounces) cream cheese, softened

  5. 2/3 cup confectioners' sugar

  6. 2 tablespoons orange liqueur

  7. 1 teaspoon vanilla extract

  8. 1 cup heavy whipping cream, whipped TOPPING:

  9. 1 cup sugar

  10. 3 tablespoons cornstarch

  11. 3 tablespoons water

  12. 2-1/2 cups fresh or frozen raspberries, divided

Instructions Jump to Ingredients ↑

  1. Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving. In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled. Spread topping over filling. Garnish with remaining berries. Yield: 8 servings.

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