1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
2 tablespoons orange liqueur
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided
1. Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
2. In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.
3. In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
4. Spread topping over filling. Garnish with remaining berries.
Prize Winning Recipe
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 8 servings.
Works well with either fresh or frozen Raspberries.
1 piece: 507 calories, 28g fat (14g saturated fat), 70mg cholesterol, 196mg sodium, 61g carbohydrate (46g sugars, 4g fiber), 4g protein.