Prep Time: 45 Min
Total Time: 3 Hr 45 Min
Makes: 8 servings
Raspberries layered with a lemony, light and luscious filling will make this one of your favorite springtime desserts.
INGREDIENTS
Crust | |||||||||
1 | box Pillsbury refrigerated pie crusts, softened as directed on box | ||||||||
2 | tablespoons Fisher® Chef's Naturals® finely chopped pecans | ||||||||
Filling | |||||||||
1/2 | cup granulated sugar | ||||||||
2 | tablespoons cornstarch | ||||||||
1/2 | cup water | ||||||||
2 | tablespoons LAND O LAKES® Butter | ||||||||
1 | egg yolk, beaten | ||||||||
1/4 | to 1/3 cup lemon juice | ||||||||
Topping | |||||||||
2 | package (3 oz) cream cheese, softened | ||||||||
1/4 | cup powdered sugar | ||||||||
1/2 | teaspoon lemon extract | ||||||||
1 | container (8 oz) frozen whipped topping, thawed | ||||||||
1 | tablespoon milk | ||||||||
3 | cups fresh raspberries, or frozen (thawed) raspberries without syrup, dried on paper towels | ||||||||
Mint sprigs, if desired DIRECTIONS
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