Day 11 - Raspberry Layered Pie

Raspberry Layered Pie – Kraft What’s Cooking

2 Cups Honey Maid Graham Crumbs
1/2 Cup non-hydrogenated margarine, melted (we used Coconut Oil)
1/2 Tsp ground cinnamon
1 Pkg (250g) Philadelphia brick Cream Cheese, softened
1/4 Cup icing sugar
3 Cups thawed Cool Whip whipped topping, divided
1 Cup boiling water
2 Pkgs (85g each) Jell-o Raspberry jelly powder
3 Cups frozen raspberries

Mix crumbs, margarine (coconut oil) and cinnamon. Reserve 2 Tbsp; press remaining into a 9” pie plate. Beat cream cheese and sugar until blended. Stir in 1 cup Cool Whip; spread onto crust. refrigerate. Add boiling water to jelly mixes; stir 2 minutes. Add berries; stir until slightly thickened. Pour over cream cheese layer, Refrigerate 30 minutes or until set but not firm. Cover with remaining Cool Whip and reserve crumb mixture. Refrigerate 3 hours or until firm.

Critique

Allan - Yummy....not too sweet, light, the crust was a little hard but yummy.
 

Nancy - It burns when it goes up your nose. really light. Really good....cream cheese and raspberries are a good combination.
 

Hannah - Light and fluffy.....mmmmm
 

Samuel - Raspberries are so so....the crust is great! Don’t really like berries....but that crust....it’s great.
 

Todd M. - Good. I like it. Fresh raspberries would be even better.
 

Josiah - ? at the Pinery

Note : I believe the crust was hard, not due to the refrigeration only, but because we substituted Coconut Oil for the margarine.