Ingredients

• 272 g Tree Top Raspberry Variegate
• 60 g Tree Top Raspberry Puree Concentrate
• 18.80 g cornstarch
• 232 g cream cheese, softened and cut into chunks
• 180 g powdered sugar
• 240 g cold whipping cream
• 1.25 g vanilla
• 1 ready-made cookie crumb pie crust

Directions

In a medium saucepan, combine raspberry variegate, raspberry puree and cornstarch. Bring to a boil, stirring until thickened. Cool in refrigerator until completely cool.

Combine 1 cup of cold raspberry mixture with the rest of ingredients, except pie crust, in the bowl of a food processor and blend until very smooth (or use an electric mixer on medium speed).

Fill crust with mixture. Place pie into freezer for a minimum of 2 hours. Garnish with fresh raspberries if desired.

Serves 10