Beat cream in small bowl on High until stiff peaks form; set aside. Combine cream cheese almond and vanilla in medium bowl; beat until light and fluffy. Blend in fruit spread, scraping sides of bowl frequently.
Reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain. Spread evenly into cooled pie crust.
Chill at least 2 hours to overnight. Just before serving, spoon reserved whipped cream around edge of pie. Garnish with raspberries.
Originally Submitted
8/27/2013
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