Just thought I'd pass on this easy recipe. We made it for family night and it was so good and looked very "fancy" even though it was very easy! I know it's not hard to eat up the rasberries but it was worth saving one pint to make this.
Raspberry Cream Pie
1/4 cup rasberry jam
1 prepared pie crust (graham cracker or shortbread)
1/2 pint rasberries, divided
4 oz cream cheese, softened
1 can evaporated milk
2 packages lemon instant pudding
grated peel of one lemon
1 8 oz container "Cool Whip"
Spread jam over bottom of crust, sprinkle 3/4 cup rasberries over jam
Beat cream cheese until creamy, gradually add evaporated milk, pudding mixes and lemon peel. beat for 2 minutes on medium until well blended. Gently stir in half of whipped topping. Spoon into crust, top with remaining whipped topping
Refrigerate for 2 hours or until set. Garnish with remaining rasberries and additional lemon zest if desired just before serving.
NOTES: I didn't have a lemon so I just used a squirt of lemon juice.I also used the whole pint of rasberries.
This was an easy recipe for me because I tend to keep most of these things on hand for food storage. Watch for graham cracker pie crusts to go on sale and buy a few for "dessert emergencies! same with a variety of pudding mixes and buy a few "whipped topping" to stash in the freezer if they go on sale. I also had homemade jam on hand from earlier in the summer. Evaporated milk is one of those storage essentials. I usually have at least 4 oz (1/2 cube) cream cheese in the fridge. Rasberries from the co-op and voila!
Christine
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