Preheat oven to 375 F
Brush pie shell with egg white.
Bake for 5 minutes, let cool.
Beat whipping cream on medium high until stiff peaks form. Set aside.
Beat cream cheese until smooth. Add black raspberry spread. Beat until combined.
Fold in whipping cream.
Spoon mixture into pie shell.
Cover and freeze for at least 4 hours.
Garnish with black raspberries and lemon twist and mint.
Boil water; mix next 3 ingredients and stir into boiling water until thick.
Stir in jello.
Remove from heat.
Stir in raspberries and add flavorings.
Pour into your favorite unbaked pie shell and place on lowest rack in oven at 375\u00b0 for 15 minutes, then turn oven to 350\u00b0 and bake until golden brown.
Makes one 9-inch double crust pie.
preheat oven to 375.
brush pie shells with egg whites and bake for 5 minutes.
in a mixing bowl beat whipping cream until stiff peaks form.
in another bowl, beat cream cheese.
add preserves and beat on low.
fold in whipping cream and add to pie shell.
chill for 4-24 hours.
garnish with fresh berries.
lace one of the unbaked pie shells in a lightly oiled
Mix together sugar, cornstarch and water.
Bring to boil until thick.
Then add Jell-O and pour over fresh raspberries in pie shell.
Top with Cool Whip.
Fresh strawberries can also be used with this recipe.
Add all Filling ingredients (except pie filling!) Whip until stiff.
ake (cavity) with Raspberry Cream recipe .
(Red raspberry preserves may be substituted
Boil water, sugar, cornstarch and gelatin until thick and bubbly.
Remove from heat.
Stir in berries.
Pour mixture into crust.
Let cool and top with frozen whipped topping if desired.
Pour mixture into unbaked pie crust.
Bake at 450\u00b0 for 10 minutes, then reduce heat to 350\u00b0 for 20 minutes.
This makes a great red raspberry pie, too!
Mix Eagle Brand milk and lemon juice.
Fold in jam and pecans.
Whip whipping cream and fold into above.
Pour into baked pie crust.
Chill.
Heat oven to 425\u00b0 (hot); mix sugar and flour.
Mix lightly through berries.
Pour into pastry lined pie pan.
Dot with butter; wet around edge of pie crust.
Cover with top crust, which has slits cut in it.
Seal and flute..
Cover edge with 1 1/2-inch strips of aluminum foil to prevent excessive browning.
Bake for 35 to 45 minutes or until crust is nicely browned and juice begins to bubbly through slits in crust.
Serve slightly warm.
Line a 9-inch pie plate with pastry.
Fill with raspberries. Mix sugar and flour.
Sprinkle over berries.
Dot with butter. Adjust top crust.
Make slit in top.
Bake at 375\u00b0 for 45 to 50 minutes.
Put fresh berries in pie shell, reserving 1 cup of berries. Put the one cup of berries, sugar, water and cornstarch (dissolved in a small amount of water) into a saucepan.
Cook until it boils and is thick.
Pour cooked mixture (slightly cooled) over berries in the pie shell.
Cool.
Top with whipped cream.
Pour the raspberry gelatin into a mixing bowl and combine with boiling water until gelatin is melted.
Add the raspberry pie filling.
Pour into a glass 9x13\" pan and place in the refrigerator until set.
With a mixer, combine the cream cheese, sugar and whipped topping until smooth and thoroughly mixed.
Spread over the set gelatin mixture.
Combine the melted margarine, pretzels, walnuts and sugar until well mixed.
Sprinkle the topping over the cream cheese layer.
Keep refrigerated until ready to serve.
Put gelatin mix into a large bowl.
Mix 1 cup water and crushed pineapple together in a saucepan; bring to a boil and immediately pour over the gelatin mix. Stir the mixture to dissolve the gelatin mix; add cold water and raspberry pie filling. Stir the mixture and pour into a 9x12-inch dish.
Cover dish with plastic wrap and refrigerate until the gelatin layer is set, about 4 hours.
Whip cream cheese until smooth; add sour cream and confectioners' sugar and mix until creamy. Spread the cream cheese mixture over the set gelatin.
Preheat oven to 375\u00b0.
Spread 1 can raspberry pie filling over bottom of ungreased square cake pan.
Sprinkle 1 box yellow or white cake mix (dry) over filling.
Mix eggs, oil and nuts together and pour over dry cake mix.
Mix with a fork; it will be lumpy. Bake at 375\u00b0 for about 40 minutes.
Serve warm with whipped cream or Cool Whip.
Can vary pie fillings and cake mixes.
Apple pie filling with spice cake mix or any fruit pie filling with cake mix of your choice.
In 1 bowl, mix raspberry jello and hot water.
In another bowl mix cream cheese and sugar; cream together.
In another bowl, put graham crackers, melted butter and a little sugar.
In another bowl, beat milk until stiff peaks form.
Mix jello and cream cheese mixtures.
Fold in pineapple and nuts, then fold in whipped milk. Put most of graham cracker mix on bottom of pan.
Top with filling. Sprinkle rest of graham cracker crumbs on top.
Chill.
In a blender blend black raspberries and then strain through cheesecloth to remove seeds.
Rinse out blender and place black raspberry juice back into blender.
Place ice in blender and crush for 30 seconds.
Add remaining ingredients.
Blend until smooth.
Use half lime to coat glass rims and then dip in salt.
Pour into glasses and enjoy!
Line a 13 x 9-inch pan with some of the graham crackers.
Pour cold milk into bowl.
Add pudding mix.
Beat until well blended. Let stand for 5 minutes, then blend in Cool Whip.
Spread half of mixture over graham crackers.
Add another layer of crackers.
Top with remaining Cool Whip mixture.
Spread raspberry pie filling over.
Chill about 3 hours.
Prepare cake mix according to directions.
Bake in greased pan.
Mix cream cheese and 1 cup confectioners sugar.
Fold in whipped cream with 1/2 cup confectioners sugar.
Spread filling on cool cake and chill.
Add raspberry pie filling and chill until used.