Lemon Raspberry Cream Cheese Refrigerator Pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1- Place the Graham crackers pieces into the bowl of a food processor and process until there are no noticeable pieces .

Step 2

Looking for a sand like texture.

Step 3

2 - Add the sugar and salt and pulse until combined

Step 4

3 - Melt the butter and add to the graham sugar mixture. Pulse 4 - 5 one second pulses until combined. Do not over mix

Step 5

4 - Pour out the graham mixture into a 9 inch pie pan and build up the sides and base with the bottom of a measuring cup. Using your thumbs and the cup, compress the mixture on the sides of the pie pan using your thumb and compress.

Step 6

5 - Bake the pie crust in a 350 degree oven for 15 mins and allow to cool completely.

Step 7

1 - Using a mixer, cream together the sweetened condensed milk and cream cheese in a bowl on medium speed until well combined. Approx. 2 mins.

Step 8

2 - Add the lemon zest to the mixture and blend until incorporated

Step 9

3 - Juice the lemons and sprinkle the gelatin powder into the lemon juice to allow it to bloom. Let stand for at least 3 mins.

Step 10

4 - Pour the lemon juice gelatin mixture into the cream cheese and milk mixture and mix until combined. 2 - 3 mins

Step 11

5 - Fold in the Cool Whip into the mixture gently in thirds as to ensure that the mixture doesn’t become dense

Step 12

6 - Gently fold in the raspberries into the mixture just until evenly dispersed

Step 13

7 - Pour into cooled Graham cracker crust and refrigerate for 3 - 4 hours