Add all Filling ingredients (except pie filling!) Whip until stiff.
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
Line a pie plate with pastry and trim
Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.
/4 cup of the pie filling over cake layer to
Preheat oven to 400 degrees.
Crumble tofu by hand and then put into a blender along with all pie ingredients.
Blend until completely smooth- this will be relatively thick.
Pour into pie crust and bake for 45 minutes to 1 hour or until a golden skin has formed on the top.
Remove from oven and refrigerate several hours until cold.
Top with a thin layer raspberry filling and sprinkle fresh raspberries on top of that.
Roll out the pie dough into two rounds 14
Bring 1 cup water and sugar to a boil.
Mix cornstarch with 1/3 cup cold water; add to boiling mixture.
Simmer until thick and clear.
Add raspberry jello, stirring well.
Remove from fire.
Place fresh raspberries in baked pie shell (use a 9-inch pie shell).
Pour thickened filling over the berries.
Refrigerate pie for several hours before serving.
Serve with whipped cream; garnish with several whole raspberries.
Strain into a bowl, reserving raspberry juice and discarding seeds. Pour
erries; add sugar.
Heat raspberry mixture over medium heat, stirring
eat and whisk in the raspberry flavored gelatin mix. Refrigerate the
ven to 375.
Fit pie pastry into a 9-inch