Raspberry Cream Cheese
| Yield: | 8 Servings |
| Categories: | Desserts |
| Stephen Ceideburg | ||
| BOTTOM LAYER | ||
| 8 | oz | Cream cheese |
| 1/4 | c | Granulated sugar |
| 1 | tb | Lemon juice |
| 9 | Inch pastry shell, baked | |
| TOP LAYER | ||
| 2 1/2 | c | To 3 c fresh or frozen raspberries |
| 2/3 | c | Granulated sugar |
| 4 1/2 | tb | Cornstarch |
| 1/3 | c | Lemon juice |
| 3/4 | c | Water |
| 1/4 | ts | Salt |
| 1 | tb | Buffer or margarine |
| TOPPING | ||
| 1 | c | Whipping cram |
| 1/4 | c | Granulated sugar |
| 1/2 | ts | Vanilla |
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