16ounces1 large container Cool Whip or 4 cups of homemade sweetened whipped cream. (4 cups whipped)
For the Homemade Raspberry Pie Filling
2cupsfresh or frozen raspberries
1teaspoonfresh lemon juiceoptional
Start by making the raspberry filling. In a heavy, medium saucepan. Whisk together the cornstarch and sugar until there are no cornstarch lumps. Add the water, raspberries and lemon juice. Cook over medium heat, stirring frequently until thick. Remove from heat and cool completely, set aside.
Next, make the crust. Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of a 9 x 13 baking dish.
In a large bowl, beat together the powdered sugar, cream cheese, milk and vanilla until smooth. Gently fold in the Cool Whip or whipped cream. Carefully spread on top of the crust, being careful not to break it.
Carefully spread on the pie filling. Chill for at least 6 hours before serving. Store in the refrigerator. Best eaten within a few days.
If you make this recipe, leave me a rating and let me know how it went in the comments below.