Frozen Raspberry Pie
A homemade pie you can put together in minutes, freeze, and have ready to go.
A delicious frozen raspberry pie. So good we forgot to photograph before eating!
Frozen Raspberry Pie
Print Recipe
Ingredients
- 1 9 inch prepared pie crust
- 3 cups Fresh raspberries, divided
- ¾ cup Sugar
- 1 8 oz block cream cheese softened
- ¾ cup Sour cream
- ½ tsp Vanilla extract
- 1 8 oz container whipped topping thawed
Instructions
- Bake pie crust according to directions, cool.
- Combine 2 cups of the raspberries and 1/2 cup of the sugar in a medium bowl; stir with a fork, crushing the raspberries to blend. Let stand for 15 minutes.
- Beat the cream cheese, sour cream, remaining 1/4 cup sugar and vanilla in a large bowl at medium speed for 1 minute or until smooth and fluffy.
- Stir in the raspberry mixture; fold in the whipped topping.
- Spoon the filling into the baked pie shell. Freeze for 6 hours or overnight.
- Let stand for 20 to 30 minutes at room temperature before serving. Garnish with remaining 1 cup of raspberries.
Servings: 8
This recipe is adapted from Daisy.
Looking for some new pie plates? Check these out!
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