- 1 package (3 ozs) cream cheese, softened
- 2 tablespoons milk
- 1 baked 9-inch pastry shell
- 1 package (3 ozs) raspberry-flavored gelatin
- 2 tablespoons sugar
- 1 1/4 cups boiling water
- 1 package (10 ozs) frozen raspberries
Mix cream cheese and milk until creamy and well blended. Spread over bottom of cooled baked pastry shell.
Add gelatin and sugar to boiling water; stir to dissolve. Add frozen raspberries; stir to break up the berries. Pour into pastry shell.
Chill in refrigerator until set. Top with sweetened whipped cream or a fluting of whipped cream cheese, if desired.
Yield: 6 servings.