By Rita~ on May 28, 2003
Photo by Rita~
Photo by Rita~
"Light and Berry creamy! Cook time is chill time. This is a great filler for a trifle layering with chocolate or vanilla cake and a layer of whipped cream and or berries."
Serving Size: 1 (1271 g)
Servings Per Recipe: 1
"I am a very novice baker. This was my first attempt to do anything that didn't come straight out of a box... so when I say this was a breeze, you know it was. It was also absolutely delicious. We're not big almond fans, so I omitted the almond extract. I barely got more than a bite of this one. My only regret is not making two!"
"This is very good and easy to make. The raspberry preserves worked fine with the cream and cream cheese to create that wonderful berry flavor."
"An easy way to have a delicious, light, but righ, raspberry pie without the seeds. I used seedless raspberry preserves and whipped only 1 cup of heavy cream for filling, as that's all I had. I used Cool Whip around top edge of pie. The pie was delicious and generously filled a regular pie shell. If using 2 cups heavy cream, you might need a deep dish pie shell. I love almonds but am not fond of almond extract, so next time I will omit ingredient. Thanks, Rita, for an easy raspberry pie recipe. "
"This was super easy & delicious! And BOTH kids loved it!!!! I used polaner all fruit seedless raspberry & it was wonderful. Thanks, Rita!"
"I fixed this almost as is for the first time. Hubby and I both loved it! Oops, I did fold in the entire 2 cups whipping cream and that made it too creamy, so will try 1 to 1-1/2 cups next time. After it set, I just mounted the raspberries all over the top of the pie. It really didn't need to be served with additional whipping cream. Yum!"