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Categories:Viewed: 15 - Published at: 5 years ago
Ingredients
- 1 9-inch pie shell, baked
- 8 oz. cream cheese, softened
- 1 c. powdered sugar
- 1 carton frozen raspberries
- 2 Tbsp. cornstarch
- 1 large whipped topping
- 1 1/2 c. chopped pecans
Method
- Combine cheese and powdered sugar and put in bottom of shell. Fold in large tub of whipped topping mixed with 1 1/2 cups chopped pecans.
- Top with 1 carton frozen raspberries thickened with 2 tablespoons cornstarch.