I love raspberries!! Growing up my parents had a lot of raspberries. We had so many berries that we sold them by the flats. It was a fantastic summer job for me. I have so many fond memories with my family in the berry patch in the early morning hours. This pie was one of our all-time favorite summer desserts. It was always a special treat to see this pie chilling in the fridge. The pie would always disappear fast. However, sometimes we would have an extra slice leftover…and whoever was lucky enough to find it the next morning would have an extra tasty breakfast (or maybe that was just me)…isn’t pie a breakfast food?
Remember when I posted the amazing Lemon Buddies? Well, the same day (while I was with my Mom, Grandma, and Aunt) they whipped up a couple of these lovely desserts. See what I meant about getting into trouble when I am with them? But it’s perfect for taking pictures and having lots of blog material.
This recipe is really easy and it comes together beautifully! The recipe makes 2 pies, but you can adjust it as needed to make one.
Raspberry Cream Cheese Pie
One 8 oz package cream cheese, softened
One 16 oz container whipped topping
2 cups confectioners’ sugar
1 Raspberry Danish Dessert, prepared according to package
4 cups raspberries (more or less)
*Two 9-inch Graham Cracker crusts or Nilla wafer crusts (we usually use a pre-made crust, but feel free to make your 0wn)
Make the cream filling by beating cream cheese, whipped topping, and confectioners’ sugar in a bowl. Spread in bottom of crusts.
Prepare Danish Dessert according to package. Gently fold in raspberries. Pour on top of the cream cheese layers.
Refrigerate until set. Store leftovers in the refrigerator.
**We usually use this recipe to make two pies. However, you could use this recipe to make one really tall pie…and if you have any extra you can layer it in dessert cups.**
Linked up at:
Balancing Beauty and Bedlam’s Tasty Tuesday