• 6servings
  • 35minutes
  • 403calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup graham cracker crumbs

  2. 1/2 cup sugar

  3. 5 tablespoons butter, melted


  5. 1 package (8 ounces) cream cheese, softened

  6. 1/4 cup confectioners' sugar

  7. 2 teaspoons 2% milk

  8. 1 teaspoon vanilla extract


  10. 3/4 cup sugar

  11. 3 tablespoons cornstarch

  12. 1-1/3 cups cold water

  13. 1/4 cup raspberry gelatin powder

  14. 3 cups fresh raspberries

Instructions Jump to Ingredients ↑

  1. Raspberry Patch Cream Pie Recipe photo by Taste of Home 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.

  2. For filling, in a small bowl, combine the cream cheese, confectioners' sugar, milk and vanilla. Carefully spread over crust.

  3. 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.

  4. Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set. Yield: 6-8 servings.


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