Lisa's Southern Kitchen

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Ingredients:

• 1 Graham Cracker Pie Crust

Cheesecake Layer

• 1 package Cream Cheese, softened

• 2/4 cup Powdered Sugar

• 1 tsp. Vanilla Extract

• 1 cup Heavy Whipping Cream

Raspberry Layer Topping

• 1 package Frozen Raspberries, thawed

• 2 tbsp. Water

• 2 tbsp. Cornstarch

• 1 cup Granulated Sugar

Instructions:

1. In a saucepan over med high heat add in raspberries and sugar, stir occasionally until boiling.
2. In a bowl add in water and cornstarch stir well until mixed.
3. Add cornstarch mixture into raspberries and cook until raspberries ready.
4. Remove saucepan from heat and let cool for 50 minutes.
5. Pour raspberry filling into a container with lid and place in a freezer until ready to use.
6. In a bowl of stand up mixer add in cream cheese, beat well until fluffy. Add sugar and vanilla extract beat well until combined.
7. Now add in the heavy cream and beat until soft peaks.
8. Add in the whipped topping beat well until combined.
9. Place the graham cracker pie crust into a pie pan.
10. Pour the cream cheese mixture into pie crust.
11. Cover with plastic wrap and freezer for 1 hour.
12. Take pie out of the freezer and spread evenly on raspberries topping.
13. Place pie in the fridge until ready to serve.