- In a medium bowl and using an electric mixer, beat together cream cheese and whipping cream at medium speed until smooth and creamy. Spread evenly in pie shell. Refrigerate, covered, 1 hour or until firm.
- Meanwhile, in another medium bowl mash 2 cups of the raspberries with a fork. Stir in sugar; let stand 1 hour. Press berry mixture through a fine sieve.
- In a small saucepan stir together pineapple juice, cornstarch and sieved berries over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Let cool.
- Spread three-fourths of the cooked berry mixture on cream cheese layer in pie shell; top with remaining berries. Spread remaining cooked berry mixture on berries. Refrigerate, covered, 1 hour or until set. Top with whipped topping, and serve.
View all nutritional information
Calories 397, Calories Fat 198, Total Fat 22g, Saturated Fat 10g, Cholesterol 50mg, Sodium 170mg, Carbohydrate 48g, Protein 3g
|Calories (fat) extra||49|
|Total Fat (extra)||34|
|Saturated Fat (extra)||53|
|Vitamin A (extra)||11|
|Vitamin C (extra)||30|