Makes 2 pies
Crust 18 graham crackers
1/4 cup sugar
3 Tbsp melted butter (for each crust)
Mix and pour into pie pans- add butter and press spoon to sides and bottoms.
Blend:
8 oz cream cheese
1 tsp vanilla
2 cup powdered sugar
Blend and distribute evenly over crusts.
In saucepan mix and boil until thick
1 cup water
1 cup sugar
4 Tbsp corn starch
½ cup raspberry jello powder
Set aside to cool a little; when cool distribute evenly over cream cheese mixture. Top jello mixture with fresh or (thawed) frozen raspberries. (Fresh rasp. 1 ½ - 2 baskets per pie for fruity pie )
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