Thursday, November 10, 2011

Raspberry and Lemon No-Bake Cheesecake Pie


I know we are in the middle of fall and I should be thinking of pumpkin pie, but I could only think of making a summery pie when I bought these gorgeous raspberries at the store.  So to get in the mood for my summer redux, I put on one of my favorite movie soundtracks "Grease" and started singing "Summer Nights" while I whipped up this pie.  Before long I was "Hopelessly Devoted" to this light and breezy pie.  The flavors of raspberries and the lemon were just like the song "We Go Together".   So as I snapped out of my summer fantasy and back into reality, I'm no longer singing "Look at Me I'm Sandra Dee".   All I know is if I want to get back to my "Grease Lightening" day dreaming, all I have to do is open that fridge door and see my lovely little summery pie and sing "You're the One That I Want".   Okay, I'm not crazy.  I'm just a little "Grease" happy and "There are Worse Things I Could Do" and it's okay once in a "Blue Moon", right?.    Okay... now I'll stop.  I think I used enough of my favorite Grease songs in this post. LOL!  : )  Now back to the pie... it's really good! : )

1 store bought graham cracker pie crust
2 cups of fresh raspberries
1 (8oz) cream cheese at room temperature
Juice of 1 lemon (less than 1/4 cup)
1 tub of cool whip topping (regular size, not large)
1/2 cup of white sugar or splenda

Use an electric mixer to whip the room
temperature cream cheese and sugar

Next add your lemon juice and 1 cup of raspberries and mix well with the electric mixer.

Gently fold in half your tub of cool whip
topping to the pie filling.

Put pie filling into pie crust and
refrigerate overnight. Top with remaining cool whip and add remaining raspberries to decorate.

 Slice and serve.  Enjoy.

 Copyright: All content, photos and text are property of Curry and Comfort and cannot be used without permission