If you've read my previous post you will remember that I have an abundance of raspberries at present. I also had a few other things in my fridge and freezer that I've been wanting to get used up so I decided to try those things in this combo. I wasn't really in the mood to cook the raspberries to thicken and sweeten them so I decided to use plenty of berries and just sugar them a little. I liked it for a change of pace. The berries are definitely best in their fresh uncooked form, although my Mom makes a killer Double Crust Black Raspberry Pie ☺, I still like their texture best when they are fresh.
1 9 inch baked pie crust
4 oz. cream cheese, room temp.
2/3 cup powdered sugar
1 teaspoon vanilla
8 oz. Cool Whip, reserve a bit for the top if desired
3 cups fresh black raspberries
¼ cup sugar, scant
Vanilla for reserved Cool Whip
Mix first three ingredients together with a hand mixer until smooth. Add most of the Cool Whip and beat just until combined. Spread into pie crust.
Gently mix raspberries and sugar together.
Spread over top of cream cheese mixture. Top with reserved Cool Whip. I added a bit of vanilla to this topping as well.
Love the abundance of eye candy outside!
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