1 8-ounce package cream cheese, softened
1 cup confectioner’s sugar
1 8-ounce container Cool Whip
Graham Cracker Crust (recipe follows)
Raspberry Sauce (recipe follows)
Preheat the oven to 325 degrees.
Combine the cream cheese with the confectioner’s sugar and mix until smooth. Fold in the Cool Whip. Pour the mixture into the crust and spread evenly. Chill for about an hour.
Spread with raspberry sauce and chill until ready to eat. Makes 6 to 8 servings.
Graham Cracker Crust
This crust is tastier than store-bought graham cracker crusts and is very easy to prepare. It may be made several days ahead, covered with plastic wrap and refrigerated until needed. I use about 12 crackers and grind them in the blender until fine. You may also buy the ready-made crumbs.
1-1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons butter, melted (I always use unsalted)
Preheat oven to 350° F. Combine all of the ingredients in a medium bowl. Press into the bottom and sides of a 9-inch pie plate. Bake until set and golden, about 8 minutes. Cool completely on a wire rack.
Note: Baking and cooling the crust is necessary for recipes that suggest using a store-bought crust. If those steps are not required, it should be clearly indicated in the directions. Makes one 9-inch pie crust.
Ruby Red Raspberry Sauce
1 package (12-ounce) frozen sweetened red raspberries, defrosted
2 tablespoons sugar
1 teaspoon cornstarch
1 tablespoon Chambord (raspberry liqueur)
Place raspberries and sugar into a medium saucepan. In a small bowl, dissolve cornstarch in Chambord. Stir into raspberries. Cook over medium heat, stirring, until mixture comes to a boil and thickens. Remove from heat. Remove seeds by pressing raspberries with the back of a spoon through a strainer into a bowl, scraping the bottom often. Discard seeds. Refrigerate until ready to serve. (Sauce may be refrigerated up to one week.) Makes about one cup sauce.
Variation: Substitute orange juice or orange liqueur, such as Grand Marnier or Cointreau, for the Chambord.