1 crumb crust or 1 baked pastry shell
8 oz. pkg of cream cheese
1 1/3 Eagle Brand Milk
1/3 cup lemon juice
1 tsp. vanilla
1 can of black raspberry pie filling
Cool Whip
Raspberry Glaze:
1/2 cup raspberry juice
2 tbsp sugar
2 tsp cornstarch
1 cup mashed black raspberries
How to make this recipe:
Soften cream cheese. Whip until fluffy. Gradually add milk, continuing to beat until well blended. Add lemon juice and vanilla, mix well. Pour into crust and chill for 3 hours.
GLAZE: Blend first 3 ingredients. Cook, stirring constantly, until thickened and clear. Add raspberries; cool.
Top with Cool Whip. Notes: This is easy to do and tastes great
Prep time: 15 minutes
Recipe from: Amie Lambert
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