First Layer:
Cream together:
2 cups powdered sugar,
8 oz. cream cheese
1 TB vanilla
Second Layer:
1 cup water
1 cup sugar
3 ½ TB corn starch
Boil until thickened.
Add ¼ cup raspberry Jell-O. Let cool.
Add 4 cups fresh raspberries.
Spread thickened raspberry mixture over 1st layer and top with whipped cream (and a few fresh berries) when ready to serve. You can use other fruit such as peaches, blackberries, strawberries – just use the matching Jell-O flavor.
This should make filling for 2 (9 inch) pies. Use whatever crust you like. It can also be made in an oblong pan with a cookie crumb crust. This is a very easy recipe.
Submitted by: Diane Batschi
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