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Western Minnesota Raspberry Pie




Source of Recipe


Internet


List of Ingredients




Crust:
1 cup flour
1/2 cup margarine
3/4 cup chopped pecans
1/4 cup powdered sugar

Filling:
1 1/2 cups sugar
1/4 cup cornstarch
Dash salt
1 1/2 cups water
1 (3-ounce) package raspberry gelatin
1 (8-ounce) package cream cheese
2/3 cup powdered sugar
1 pint fresh raspberries (or 10 ounces frozen drained raspberies)
Cool Whip

Recipe



Heat oven to 350 degrees. Combine crust ingredients. Press on bottom and sides of 9- or 10-inch pie pan. Bake 8-10 minutes until light brown. Cool. Combine sugar, cornstarch, salt, and water (can use drained juice). Cook over medium heat until thick and bubbly. Stir in gelatin until dissolved. Cool about 20 minutes. Mix cream cheese and powdered sugar. Spread on crust. Arrange fresh raspberries on cream cheese layer. Pour gelatin mixture over berries. Refrigerate until firm. Serve with Cool Whip. Makes 8 servings.

Note: Can substitute strawberries and strawberry gelatin.