When warmer weather approaches, no-bake desserts are not only easy to make, but super refreshing too. At the First For Women test kitchen we took a dynamic duo — berries and cream — and turned them into a pie featuring tart raspberries, white chocolate and whipped topping. The crust is made with honey graham crackers – talk about sweet. Even better? It preps in just 10 minutes. Give this berry cream pie recipe a try, and then comment below to let us know your thoughts!
Pro tip: When combining fluffy ingredients like whipped topping and beaten egg whites, it’s important to fully incorporate them without deflating the mixture. That can be tricky! Luckily, it’s a lot easier with this technique: Place the lighter ingredient over the denser ingredient in the bowl. Using a rubber spatula, working from the edge to the center, gently lift, fold down and back out, turning the bowl as you go until it’s evenly mixed.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 12 sheets honey graham crackers, ground
- ½ cup butter, melted
- 1 (6 oz.) pkg. raspberries
- 1 (8 oz.) pkg. cream cheese, at room temp.
- 4 oz. white chocolate, chopped
- 1 (8 oz.) cont. frozen whipped topping, thawed
Instructions
PrintGrease 9 1⁄2"x1 1⁄4" round baking dish. Mix crumbs and butter. Press into bottom and up side of dish; chill 25 min.
Mash 1 cup berries. On medium speed, beat cream cheese until fluffy, 3 min.
In large microwave-safe bowl, microwave chocolate in 15-sec. intervals, stirring, until melted. Fold in 1 cup topping; fold in remaining topping. Beat into cream cheese. Fold in mashed berries.
Spread mixture in crust. Cover; chill 4 hrs. Top with remaining berries.
Nutrition
- Calories: 306
- Fat: 22 gram
- Saturated Fat: 14 gram
- Protein: 3 gram
- Carbohydrate: 23 gram
- Fiber: 1 gram
- Cholesterol: 41 mg
- Sugar: 15 gram
- Sodium: 193 mg
Conversation
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