One of my favorite things about summer, is the raspberries. I get it from my mom. She grew up in Southeastern Idaho, and if you know anything about southeastern Idaho and Northern Utah, you know about Bear Lake Raspberries. No words can describe my happiness.
1 recipe Graham Cracker Crust (see below)
1 (8 oz.) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1/2 pint whipping cream
1 recipe Raspberry Filling (see below)
Prepare crust and chill until firm. In a large bowl beat together cream cheese, powdered sugar, and vanilla. In a separate bowl whip cream. Fold whipped cream into cream cheese mixture and spread over prepared crust. Top with raspberry filling. Refrigerate over night.
Graham Cracker Crust:
2 cups crushed graham crackers
1/2 cup butter, melted
1/4 cup powdered sugar
Mix together and press into a greased, 9 inch pie plate. Refrigerate until firm.
1 1/4 cups water
1 (6 oz) package raspberry flavored gelatin
1/4 cup sugar
1 tablespoon lemon juice
1 (10 oz) package frozen raspberries, or equal fresh
Bring water to boil. Combine all ingredients except the raspberries in a medium bowl. Allow mixture to cool in refrigerator until syrupy. Thaw frozen raspberries slightly in microwave. Stir into cooled gelatin mixture. Use immediately to top cream cheese layer of pie.