Raspberry Crunch Pie

Category: DessertCrunchy crust with a unique and refreshing filling of light cream cheese, yogurt and raspberries

Hands On: 1 hour Total: 3 hours 10 minutes Makes: 8 servings (1 wedge)

Ingredients

· SprayLite Butter Cooking Spray· 1-1/3 cups cornflake crumbs, divided· 2 tablespoons granulated sugar· 2 tablespoons Spread-tub, melted· 2 tablespoons light corn syrup· 1/4 cup cold water· 1 envelope (.25 oz each) unflavored gelatin· 1 pkg (8 oz each) light cream cheese, softened· 1/3 cup granulated sugar· 1 teaspoon lemon juice· 1 carton (8 oz each) light raspberry yogurt· 1 pkg (10 oz each) frozen red raspberries in lite syrup, thawed· 1/4 cup nonfat chocolate syrup, optional· Fresh raspberries and Whipped Light Cream, optional

Directions Preheat oven to 350°F. Spray 9-inch pie plate with cooking spray. Reserve

1 tablespoon of the cornflake crumbs; set aside. Mix the remaining cornflake crumbs, the 2 tablespoons sugar, the Parkay and corn syrup in medium bowl. Press firmly onto bottom and up side of prepared pie plate. Bake 5 minutes, or until lightly browned. Set aside until ready to use.

Pour water into small microwavable bowl; sprinkle with gelatin. Let stand 2 minutes. Microwave on HIGH 35 seconds, or until gelatin is dissolved; set aside. Place light cream cheese, the 1/3 cup sugar and lemon juice in large bowl. Beat with electric mixer on medium speed 3 to 4 minutes, or until well blended. Add gelatin mixture and yogurt; mix well. Stir in frozen raspberries; cover. Refrigerate 30 minutes, or until mixture mounds when tested with spoon. Pour into prepared crust.

Refrigerate 2 hours, or until firm. Sprinkle with reserved 1 tablespoon cornflake crumbs. Garnish with chocolate syrup, additional raspberries and Reddi-wip, if desired. Cut into 8 wedges to serve.

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