Easy Raspberry Cream Cheese Chiffon Pie

Recipe by Rita1652
READY IN: 2hrs 15mins
SERVES: 8-10
YIELD: 1 pie




  • Preheat oven to 375.
  • Roll out pastry to 11" circle; line 9" pie plate.
  • Trim and flute edges; prick bottom and sides with fork.
  • Bake 15 minutes, until golden brown.
  • Cool completely on wire rack.
  • Beat cream in small bowl on High until stiff peaks form; set aside.
  • Combine cream cheese almond and vanilla in medium bowl; beat until light and fluffy.
  • Blend in fruit spread, scraping sides of bowl frequently.
  • Reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain.
  • Spread evenly into cooled pie crust.
  • Chill at least 2 hours to overnight.
  • Just before serving, spoon reserved whipped cream around edge of pie.
  • Garnish with raspberries.