A delicious raspberry dessert pie that's no bake, and very easy to make! This cream pie is perfect for raspberry lovers.
In a small sauce pan, combine 6 oz of raspberries and ¼ cup granulated sugar. Cook on medium low heat for four minutes, using a rubber spatula to help crush the raspberries.
Then, pour the cooked raspberries through a fine mesh strainer so that you are left with a raspberry puree in a bowl. Discard the seeds and pulp left in the strainer.
Then, add cream cheese to a large mixing bowl and whisk on medium high speed for 2 minutes.
Next, add the raspberry puree to the cream cheese. Whisk again on medium high speed for 2-3 minutes.
Then, add in your Cool Whip or homemade whipping cream. Whisk for one minute.
Pour the raspberry cream filling into a graham cracker crust. Top with addition 6 oz fresh raspberries. Then, serve!
-For clean slices, freeze this cream pie for 1 hour. Then, serve.
-Can be made in advance, just keep it in the freezer, but don't add raspberries on top until ready to serve.