Fresh Raspberry Cream Cheese Pie

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/3 cup Land O Lakes Butter
• melted
• 1/4 cup sugar
• 1 (10-ounce) package frozen raspberries in syrup
• thawed
• 1/4 cup water
• 1 (1/4-ounce) envelope unflavored gelatin
• 1/4 cup sugar
• 2 tablespoons raspberry-flavored liqueur or water
• 1/2 cup powdered sugar
• 1 (8-ounce) package cream cheese or light cream cheese
• 1 cup Land O Lakes Heavy Whipping Cream
• whipped
• 2 (6-ounce) containers fresh raspberries
• washed
• drained
• reserve 1/2 cup*

Instructions

1. Heat oven to 350F.
2. Combine all crust ingredients in bowl.
3. Press onto bottom and up sides of ungreased 9-inch pie pan.
4. Bake 10-12 minutes or until lightly browned.
5. Cool completely.
6. Place thawed raspberries in syrup in 5-cup blender container or food processor bowl fitted with metal blade.
7. Cover; blend at high speed 1 minute or until pureed.
8. Strain sauce to remove seeds.
9. Place water into 1-quart saucepan; sprinkle with gelatin.
10. Let stand 5 minutes to soften.
11. Cook over low heat 1-2 minutes or until gelatin is dissolved.
12. Remove from heat; stir in raspberry puree, 1/4 cup sugar and liqueur.
13. Cover; refrigerate 30-40 minutes or until mixture mounds when dropped from spoon.
14. Beat powdered sugar and cream cheese in bowl until smooth.
15. Gently stir in 1 cup whipped cream.
16. Spread cream cheese mixture into cooled crust.
17. Arrange fresh raspberries over cream cheese mixture.
18. Pour gelatin mixture over raspberries, spreading to cover.
19. Cover; refrigerate 2-3 hours or until gelatin is set.
20. Dollop remaining whipped cream onto pie, just before serving.
21. Garnish with reserved fresh raspberries.