Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

This is a very elegant yet totally simple and delicious. I had this at a friend's house and she gave me the recipe out of a Taste of Home magazine. Try it you'll like it. Cook time is chill time.

Ingredients Nutrition

Directions

  1. In a small mixing bowl, beat the cream cheese and sugar until smooth.
  2. Gradually fold in whipped cream.
  3. Pipe mixture into two dessert dishes or spoon into two 4-in. springform pans coated with nonstick cooking spray.
  4. Refrigerate for 4 hours or until set.
  5. Drain raspberries, reserving juice: set berries aside.
  6. Add enough water to the juice to measure 3/4 cup.
  7. In a small saucepan, combine cornstarch and juice mixture until smooth.
  8. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.
  9. Cool slightly. Stir in reserved raspberries.
  10. Cover and refrigerate until chilled. Serve with cream dessert.
Most Helpful

5 5

Oh so delicious! Made this in a five-inch springform pan and served with two forks-teehee.