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Ingredientes
- 1 1/4 c. graham cracker crumbs
- 1/4 c. sugar
- 1/3 c. butter melted
- 1 pkt frzn raspberries in syrup
- 1 env unflavored gelatin
- 1/4 c. water
- 1/4 c. sugar
- 2 Tbsp. water
- 1/2 c. powdered sugar
- 1 pkt cream cheese softened - 8 ounce.
- 1 c. whipping cream whipped
- 2 x 6 ounce. raspberries washed - liquid removed
Direcciones
- *NOTE: Reserve 1/2 c. of raspberries. Heat oven to 350. In medium bowl stir together all crust ingredients. Press on bottom and up sides of 9 inch pie pan. Bake for 10 to 12 min or possibly till lightly browned. Cold completely. In 5 c. blender container place raspberries and syrup; blend on high speed till pureed (1 minute). Strain sauce to remove seeds. In 1 qt saucepan sprinkle gelatin over water; let stand 5 min to soften. Cook over low heat till gelatin is dissolved (1 to 2 min).
- Remove from heat; stir in raspberry puree, 1/4 c. sugar and water.
- Cover; chill till mix mounds when dropped from spoon (30 to 40 min). In small mixer bowl beat powdered sugar and cream cheese till smooth (1 to 2 min). Mix in 1 c. whipped cream. Spread cream cheese mix into cooled crust. Arrange raspberries over cream cheese mix. Pour gelatin mix over raspberries, spreading to cover.
- Cover; chill till gelatin is set (2 to 3 hrs). Using pastry bag, pipe remaining whipped cream onto pie; garnish with reserved fresh raspberries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 8 servings | |
| Calories 465 | |
| Calories from Fat 203 | 44% |
| Total Fat 22.71g | 28% |
| Saturated Fat 12.3g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 314mg | 13% |
| Potassium 193mg | 6% |
| Total Carbs 63.76g | 17% |
| Dietary Fiber 5.5g | 18% |
| Sugars 38.5g | 26% |
| Protein 4.07g | 7% |
