Scrap Girl

Yes, I was supposed to do more scrapbooking this weekend.  I did do a little bit, but many other distractions got in the way.  For instance, we had 2 cups of raspberries in the refrigerator and I had just picked 2 more cups from our bushes, so I had to think of something to do with them.  I remembered that there was a recipe in one of my Taste of Home books that I had been wanting to try and here was my chance.  We had everyone in my family rate the pie when they tasted it and the lowest it got was nine out of 10.  I was also impressed that my picture nearly matches the one in my cookbook.  That almost never happens for me.  Here’s the recipe:

Raspberry Patch Cream Pie

1 pre-made graham cracker crust (here’s where I cheat)

Filling:

1 package (8 oz.) cream cheese

1/4 cup confectioner’s sugar

2 teaspoons milk

1 teaspoon vanilla extract

Topping:

3/4 cup sugar

3 tablespoons cornstarch

1 1/3 cups cold water

1/4 cup raspberry gelatin powder

3 cups fresh raspberries

For the filling, combine the cream cheese, confectioner’s sugar, milk and vanilla in a mixing bowl.  Carefully spread over crust.

For the topping, in a small saucepan, combine, sugar, cornstarch, and cold water until smooth.  Bring to a boil; cook and stir for 2 min.  Remove from heat and stir in raspberry gelatin until dissolved.  Cool and refrigerate until thickened.

Arrange berries over filling.  Spoon gelatin mixture over berries and refrigerate until set.  Serve with whipped cream on top.  Enjoy!  If I can make it so can you!

(Recipe from Taste of Home Annual Recipes 2008)

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