“Fresh picked berries are luscious, but frozen unsweetened ones will do. You can substitute strawberries and strawberry gelatin if you prefer. Plain and chocolate graham crackers combined to form the delicious crust. Diabetic Exchanges: 2 fat, 1 starch, 1/2 fruit. This recipe comes from Julie Yuswak. I found the recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
23mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine the graham cracker crumbs, sugar and margarine.
  2. Press onto the bottom and up the sides of an ungreased 9-inch pie plate.
  3. Bake at 375 for 8-10 minutes or until set.
  4. Cool on a wire rack.
  5. In a bowl, dissolve gelatin in boiling water. Cool to room temperature.
  6. In a mixing bowl, combine the cream cheese and vanilla until well blended.
  7. Gradually beat gelatin mixture into cream cheese mixture.
  8. Fold in whipped topping.
  9. Transfer to crust.
  10. Top with raspberries.
  11. Refrigerate for at least 2 hours.

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