Recipe - Raspberry Pie

Three fourths cup Crushed vanilla wafer
cookies; (about 20)
2 tablespoon Margarine; melted
1 Envelope; (1.4 oz.) whipped
dessert topping mix
Skim Milk
2 ounce Healthy Choice Plain Cream
Cheese; softened
One half cup Sugar
2 tablespoon Cornstarch
2 One half cup Fresh raspberries; divided
1 cup Water
One fourth teaspoon Almond extract

1. heat oven to 400°F. In 9inch pie plate, combine crust ingredients.
Press crumbs firmly and evenly against bottom and sides of plate. Bake for
8 to 10 minutes, or until golden brown. Set aside.

2. Prepare dessert topping mix in small mixing bowl, as directed on
package, using skim milk. At medium speed of electric mixer, beat in cream
cheese until smooth. Set aside.

3. Combine sugar and cornstarch in 1quart saucepan. Blend in 1 cup
raspberries and the water. Cook over medium heat for 4 to 7 minutes, or
until mixture is thickened and translucent, stirring constantly. Cook
slightly. Stir in almond extract. Cool completely.

4. Fold in remaining 1 One half cups raspberries. Pour filling into prepared
crust. Spread topping evenly over filling. Chill until pie is firm. Garnish
with additional fresh raspberries, if desired.

Posted to recipeludigest Volume 01 Number 467 by Kara9718
Kara9718@aol.com on Jan 6, 1998