Raspberrry Cream Pie

By Stephanie Boyle

Ingredients:

1 pkg (8oz) cream cheese, softened
3/4 cup raspberry fruit spread
1/3 cup cold milk
1 pkg (4 serving size) Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8oz) Cool Whip, thawed
red food coloring (8-10 drops)
1 prepared chocolate flavor crumb crust (6oz or 9 inch)

Directions:

1. Beat cream cheese and fruit spread in a large bowl with a wire whisk until smooth and blended. Add in pudding mix. Beat 2 minutes. Save 1/2 cup of the Cool Whip for later use. Gently stir in remaining Cool Whip into pudding mixture. Stir in food coloring until the color desired is achieved. Place mixture in crust.

2. Refrigerate for 3 hours. Garnish pie with the remaining Cool Whip.

Makes 8 servings.

Prep time 10 minutes.