Black Raspberry Cream Pie
This Black Raspberry Cream Pie is cool, refreshing and creamy. Serve it frozen or allow it to thaw and enjoy the fluffy mousse filling!
Prep Time 20 minutes
Freeze 4 hours
Total Time 20 minutes
Servings 8 slices
Graham Cracker Crust
- 1 1/2 cups finely ground graham cracker crumbs
- 1/3 cup sugar
- 6 tbsp butter melted
- 1 cup whipping cream
- 8 oz cream cheese softened
- 1 10 oz jar black raspberry spread
In a medium mixing bowl beat whipping cream with an electric mixer until stiff peaks form; set aside.
In a large mixing bowl beat cream cheese until smooth. Add black raspberry spread. Beat on low speed just until combined.
Fold in whipped cream. Spoon mixture into cooled pie shell. Cover and freeze for 4 to 24 hours or until firm.
Garnish with fresh blackberries. Can be served frozen (remove from freezer for about 10 minutes to soften for easier slicing) or thawed but still cool. Keep refrigerated.
Keep frozen or refrigerated
Use a store bought graham cracker crust instead of homemade for an even quicker recipe