Thaw and drain raspberries.
Reserve a few for garnish. Combine raspberries, sugar, egg whites, lemon juice and salt. Beat for 15 minutes or until stiff.
Fold in whipped cream and almonds.
Mound in baked pie shell.
Freeze until firm.
Garnish with reserved raspberries.
Beat sugar into egg whites until stiff.
Fold in raspberries, Cool Whip, lemon juice and dash of salt.
Fold into baked pie shells.
Top with almonds and freeze.
Set out a few minutes before serving.
Makes 2 pies.
Add all Filling ingredients (except pie filling!) Whip until stiff.
220 degrees C). Press one pie crust into a 9-inch
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.
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.
f dough.
Spread the raspberry pie filling on top.
On
Cream sugar and margarine until fluffy; add eggs and vanilla. Beat well.
Stir dry ingredients and add to cream mixture, stirring until well blended. Spread dough in 5 x 10-inch pan, reserving some of mixture for the top.
Spread raspberry pie filling.
Drop reserved mixture by spoonful on top of filling. Make a glaze of powdered sugar and hot water and drizzle over bars after they are done.
time. Blend in the raspberry pie filling, yogurt, flour, cinnamon, ginger
lace one of the unbaked pie shells in a lightly oiled
ven to 375.
Fit pie pastry into a 9-inch
nto a 9-inch pie pan.
Place raspberry filling on top
You will need 1 baked pie shell or 1 graham cracker crust. Mix sugar, cornstarch or clear jel and water.
Bring to boil. Boil a little, then add raspberry jello, mixing well.
Cool, then add raspberries.
May need to use less water with frozen berries. Put in pie shells and chill.
Top with whipped topping or whipped cream.
Line a pie plate with pastry and trim
Prepare the filling before preparing the crust in this recipe. Put the first 4 ingredients into blender on high, half minute or until thoroughly combined.
Pour into a 2-quart saucepan, cooking and stirring constantly on high heat, with wire whisk, until comes to a boil (about 4 to 5 minutes).
Remove from heat.
Stir in frozen berries.
Allow to cool while preparing pie shell.
Coat 9 inch pie plate with nonstick cooking spray;
Crush cookie cereal in resealable plastic bag with rolling pin. In bowl, mix cereal crumbs and margarine. Press the mixture evenly in 9-inch pie plate. Layer 3/4 cup berries over crust. Combine yogurt and Cool Whip. Gently fold in another 3/4 cup berries. Pour mixture into pie crust. Freeze for 3 hours. Garnish with leftover berries.