Ingredients
9 inch graham cracker pie shell
1/4 cup cold water
1 envelope unflavored gelatin
2 2/3 cup fresh raspberries , or 2 10-oz. packages frozen, defrosted with water pressed out
1 tsp pure vanilla extract
8 oz cream cheese, softened
1/3 cup confectioner’s sugar
2 tsp fresh lemon juice
2/3 cup heavy cream
Preparation
Place water in a heatproof glass-measuring cup. Sprinkle the gelatin in water and place cup in a saucepan with 1" of hot water. Allow gelatin to sit until completely dissolved.
Place raspberries in a food processor or blender and puree. Stir in vanilla. Combine cream cheese and confectioner’s sugar together in a bowl and mix well.
Add raspberry puree to the cream cheese mixture and beat with a hand mixer. Stir in one tsp. of the dissolved gelatin and 1-2 tsp of lemon juice or to taste.
Add 2/3 C. heavy cream and continue beating. Pour filling into crust and place in the refrigerator for several hours or until set before serving. Just before serving, top with whipped cream.
