Black raspberries create a purple hue in this creamy summertime treat. The purchased graham cracker pie shell means this treat is ready to chill in 10 minutes.

Source: Better Homes and Gardens

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Andy Lyons

Recipe Summary

prep:
10 mins
freeze:
4 hrs to 1 day
bake:
5 mins at 375°
Servings:
8
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Ingredients

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Directions

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

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

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  • 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.

Nutrition Facts

294 calories; total fat 21g; saturated fat 13g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 83mg; sodium 114mg; potassium 123mg; carbohydrates 23g; fiberg; sugarg; protein 7g; vitamin a 826IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 8mcg; vitamin b12mcg; calcium 50mg; iron 1mg.

Reviews (1)

34 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 4
Rating: 4 stars
03/25/2014
4 stars, really easy & really delicious! Don't know where my original review went, but I made this a few years ago (2014 now).