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Posted by: Uzma Siddique | Share this post:  
Easy Raspberry Cream Cheese Chiffon Pie

1 pie crust
10 ounces raspberry preserves
2 cups heavy cream
6 ounces cream cheese, softened
1 teaspoon almond extract
1 teaspoon vanilla extract
fresh raspberry (to garnish)

Preheat oven to 375.
Roll out pastry to 11 circle; line 9 pie plate.
Trim and flute edges; prick bottom and sides with fork.
Bake 15 minutes, until golden brown.
Cool completely on wire rack.
Beat cream in small bowl on High until stiff peaks form; set aside.
Combine cream cheese almond and vanilla in medium bowl; beat until light and fluffy.
Blend in fruit spread, scraping sides of bowl frequently.
Reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain.
Spread evenly into cooled pie crust.
Chill at least 2 hours to overnight.
Just before serving, spoon reserved whipped cream around edge of pie.
Garnish with raspberries.


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