Black Raspberry Cream Pie

I found this recipe in a magazine.... I do NOT know which magazine, but the credit goes to Janet Hasenkamp from Pendleton, Oregon, who won $100 for this recipe in the Frozen Dessert Category in August 2007.

It doesn't get any easier than this. It's no-bake, quick and easy, and DELICIOUS. So what are you waiting for?

Black Raspberry Cream Pie
Makes 8 servings

1 purchased 9-inch graham cracker pie shell
1 cup whipping cream
1 8-oz pkg cream cheese, softened
1- 10 oz jar black raspberry or blackberry spread (I used Smucker's Simply Fruit)

In a medium bowl, beat whipping cream with electric mixer until stiff peaks form.  Set aside.

In a large mixing bowl, beat cream cheese with an electric mixer until smooth.  Add raspberry spread and beat on low speed until combined. Fold in the whipped cream  Spoon mixture into the pie shell.  You can freeze this pie if you want a solid, ice-cream type pie, or you can put it into the fridge for a more creamy pie.  I prefer the refrigerator version. Freeze or refrigerate for at least 2 hours before serving.

You can also serve this dessert with NO CRUST. Simply spoon into individual dessert cups like a mousse. Even easier!

Garnish with whipped cream, raspberries, mint, or lemon peel.  

Happy Baking!