ingredients
1 bottom pie crust
4 oz. light cream cheese
1 small pkg. rapberry Jello (four 1/2 cup servings)
2 Tbsp. corn starch
1/4 - 1/2 cup sugar to taste
4 cups clean raspberries (chilled if possible)
1 cup ice
1/2 cup boiling water
directions
Put cream cheese on counter to soften.
Bake pie shell. I keep my Mother-in-law's bulk pie mix on hand.
Cool on rack.
Set aside 1 Tbsp. of cream cheese. When pie shell is cool,
use rubber spatula to gently and completely cover pie shell
bottom and sides with an even layer of softened cream cheese.
Leave the top 1/2 inch or so of crust plain. Put pie crust into
fridge to chill.
Filling
Set out one cup of raspberries.
Microwave 1/2 cup of water for 1 minute. Pour into blender.
With blender on low speed, slowly add Jello/cornstarch/sugar mix
until fully dissolved. Add tablespoon of cream cheese.
Blend in the cup of raspberries.
Add the cup of ice and increase speed to blend thoroughly
until all ice dissolved and ingredients are completely incorporated.
If desired, continue at high speed until sauce is both thickened and
light in texture like a chiffon.
Option 1:
Fold sauce mixture into the remaining 3+ cups of raspberries and
pour into chilled pie shell.
Option 2:
Pour layer of sauce into shell. Top with layer of raspberries. Add
another layer of sauce. Add raspberries. Etc. until shell is full.
Refrigerate for 15 minutes and serve.
