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.

Reviews

(1)
Most Helpful

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

Julie B's Hive May 05, 2007

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