Raspberry Patch Cream Pie
Crust:
| 1 | cup graham cracker crumbs |
| ½ | cup sugar |
| 5 | tablespoons butter, melted |
Filling:
| ½ | pound cream cheese |
| ¼ | cup powdered sugar |
| 2 | teaspoons milk |
| 1 | teaspoon vanilla extract |
Topping:
| ¾ | cup sugar |
| 3 | tablespoons cornstarch |
| 1⅓ | cups cold water |
| ¼ | cup raspberry gelatin powder |
| 3 | cups fresh raspberries |
In a small bowl, mix graham cracker crumbs and sugar. Pour in butter and stir well. Press onto the bottom and up the sides of an ungreased 9‑inch pie plate. Bake at 350° F for 9 to 11 minutes until set. Let cool completely.
In a mixing bowl, beat together cream cheese, powdered sugar, milk, and vanilla until smooth. Spread carefully over the cooled crust.
In a small saucepan, mix sugar, cornstarch, and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat and stir in gelatin until dissolved. Let cool to room temperature, then refrigerate until slightly thickened.
Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set.