Recipe of the Month: Easy Raspberry Cream Pie

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  • 9 oz chocolate wafer cookies (40 chocolate wafers)
  • 6 Tbsp unsalted butter, melted
  • 1 1/2 Tbsp granulated sugar
  • 6 oz fresh raspberries


  • 8 oz whipped dessert topping
  • 10.6 oz raspberry chocolate chip yogurt
  • 4 oz fresh raspberries
  • 1 Tbsp sugar


Crush chocolate wafers in Ziploc bag or food processor until wafers are completely crumbs. Place crumbs in a medium bowl with 6 Tbsp sugar and butter. Stir till combined. Press the crumbs into a 9 inch pie plate. Place in a 350 degree oven and bake for 12 minutes. Set aside to cool completely. In a medium bowl, mash the raspberries and sugar. Leave some raspberries whole, but mash them enough to get the juices flowing. Add in the whipped dessert topping and yogurt. Fold in. Place in the cooled crust and spread evenly. Drizzle With a mesh strainer and a small bowl, mash the raspberries and discard the seeds. Add the 1 Tbsp sugar and whisk until combined. Drizzle over top along with fresh raspberries and chocolate shavings


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