Raspberry Cream Cheese Pie

Serves: 7
Total Calories: 513


30 vanilla wafers, crushed
1/2 cup butter, melted
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup non-dairy whipped topping
1 (10-ounce) box frozen raspberries, drained
3 - 4 chocolate-covered toffee candy bars


Preheat oven to 325°. Combine wafers and butter; pat into 9-inch pie plate. Bake 15 minutes. Turn off oven and leave crust in oven for 10 minutes; remove and cool.

Mix cream cheese, powdered sugar, vanilla, and whipped topping. Pour in raspberries. Mix and pour into crust. Crush candy bars in blender; sprinkle on top of pie. Chill 1 hour before serving.

Fun Fact: Ohio has the only state flag with a pennant shape. Adopted in 1902, its large blue triangle represents Ohio’s hills and valleys, and the stripes represent roads and waterways. The white circle with its red center not only represents the first letter of the state name, but also its nickname, “the Buckeye State.” The seventeen stars grouped about the circle symbolize that Ohio was the seventeenth state admitted to the Union.

Nutritional Facts:

Serves: 7
Total Calories: 513
Calories from Fat: 320

This Raspberry Cream Cheese Pie recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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