Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

I got this from Better Homes and Gardens. Couldn't find black raspberry spread, so I just used red raspberry. Turn out great! Huge hit and a birthday party!

Ingredients Nutrition


  1. Preheat oven to 375 F
  2. Brush pie shell with egg white.
  3. Bake for 5 minutes, let cool.
  4. Beat whipping cream on medium high until stiff peaks form. Set aside.
  5. Beat cream cheese until smooth. Add black raspberry spread. Beat until combined.
  6. Fold in whipping cream.
  7. Spoon mixture into pie shell.
  8. Cover and freeze for at least 4 hours.
  9. Garnish with black raspberries and lemon twist and mint.
Most Helpful

Easy and delicious. I used Polaner all-fruit seedless blackberry spread. The color of the pie was a little on the grey side. Next time I might mix in a little red raspberry to give it a pinker color. I garnished with a mint leaf and three blackberries on each piece and it was so nice. Everybody loved it. A great summer dessert.

Laurel Becker May 20, 2009

I just realized I didn't rate this! This was a really nice pie, very rich though. I made it exactly as directed for my mom's birthday "pie" and she loved it! Thanks for sharing!

Chef 4three* October 23, 2008

Very nice pie (really easy, too)! I used light cream cheese instead of the full fat version, and no one knew the difference. Also, I was able to find black raspberry fruit spread, but I wasn't able to find fresh black raspberries, so I garnished the pie with some chocolate curls instead (I love raspberry and chocolate together anyhow). Definitely a winner, thanks for posting! Made for PAC Spring 2008

Muffin Goddess April 12, 2008