Black Raspberry Cream PIe
From crossfire 17 years agoIngredients
- 1 (9 inch) graham cracker crust shopping list
- 1 egg white beaten shopping list
- 1 cup whipping cream shopping list
- 1 (8 oz) pkg cream cheese, softened shopping list
- 1 (10 oz) jar black raspberry spread shopping list
- raspberries shopping list
How to make it
- Preheat oven to 375 degrees. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack.
- In a medium mixing bowl. beat whipping cream with an electric mixer on medium high speed until stiff peaks form; set aside.
- In a large bowl, beat cream cheese with an electric mixer on medium high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm.
- Garnish with fresh black raspberries
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