Creamy Raspberry Pie
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Raspberry Filling:
2 c. fresh raspberries
1 c. sugar
3 T. cornstarch
1/2 c. water
Crush 2 cups of raspberries. Once mashed down they should equal about a cup. Combine raspberries, sugar, cornstarch and water in a saucepan. Bring to a boil. Let cool to room temperature.
Crust:
1 sleeve graham crackers, crushed
1/4 c. sugar
1/4 c. butter, melted
Combine the graham cracker crumbs with the sugar and butter. Press into a 9" pie pan.
Cream Filling:
8 oz. cream cheese, softened
1 c. cool whip
1 c. powdered sugar
Whip cream cheese until smooth, add cool whip and powdered sugar. Pour into graham cracker crust. Then top with raspberry filling.
Topping:
2-3 c. fresh raspberries
Lastly, top with fresh raspberries.