Ingredients

• 1  purchased 9-inch graham cracker crumb pie shell
• 1  egg white, beaten
• 1  cup whipping cream
• 1  8-oz. pkg. cream cheese, softened
• 1  10-oz. jar black raspberry spread
•   Fresh black raspberries, lemon peel twist, and/or mint leaves (optional)

Directions

1. Preheat oven to 375 degrees F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack.

2. In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.

3. In a large mixing 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, lemon peel twist, and/or mint. Makes 8 servings