| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
10 |
Servings |
INGREDIENTS
| 2 |
tb |
Sugar |
| 1 1/4 |
c |
Crushed graham cracker crumbs |
| 4 |
tb |
Softened butter or margarine |
| 3 |
pk |
(8-oz) cream cheese |
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
| 2 1/2 |
ts |
Vanilla |
| 1 |
pt |
Sour cream |
| 3 |
tb |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
pk |
(10-oz) frozen raspberries |
| 2 |
tb |
Sugar |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
CRUST
FIRST LAYER
SECOND LAYER
TOPPING
From: christi@meaddata.com (Christi Wilson)
Date: 4 Aug 1994 20:44:26 -0400
From Lewiston Morning Tribune, 2/2/94.
Blend crushed graham crackers, sugar and soft butter or margarine and pat
into bottom only of large, deep, spring-form pan. Preheat oven to 350
degrees. Mix together the cream cheese, eggs, sugar and vanilla until
smooth and pour into pan. Bake 35 minutes. Refrigerate 30 minutes to stop
cooking action. Mix together sour cream, sugar and vanilla until smooth and
spread over cake. Bake 5 minutes at 350 degrees. Refrigerate until cool.
To make topping, cook raspberries with sugar and cornstarch over medium
heat, stirring until thickened. Cool and add to top of cake. Refrigerate.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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