The tartness of fresh raspberries and the richness of cream cheese are combined in this colorful make-ahead dessert.

Preparation time: 45 min
Baking time: 10 min
Yield: 8 servings

Crust Ingredients:

1 1/4 cups graham cracker crumbs
1/3 cup Butter, melted
1/4 cup sugar

Filling Ingredients:

1 (10-ounce) package frozen raspberries in syrup, thawed
1/4 cup water
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup sugar
2 tablespoons raspberry-flavored liqueur or water
1/2 cup powdered sugar
1 (8-ounce) package cream cheese or light cream cheese
1 cup LAND O LAKES™ Heavy Whipping Cream, whipped
2 (6-ounce) containers fresh raspberries, washed, drained, reserve 1/2 cup*

Heat oven to 350°F. Combine all crust ingredients in medium bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake for 10 to 12 minutes or until lightly browned. Cool completely.

Place thawed raspberries in syrup in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until pureed (1 minute). Strain sauce to remove seeds.

Place water in 1-quart saucepan; sprinkle with gelatin. Let stand 5 minutes to soften. Cook over low heat until gelatin is dissolved (1 to 2 minutes). Remove from heat; stir in raspberry puree, 1/4 cup sugar and liqueur. Cover; refrigerate until mixture mounds when dropped from spoon (30 to 40 minutes).

Beat powdered sugar and cream cheese in small bowl until smooth. Gently stir in 1 cup whipped cream.

Spread cream cheese mixture into cooled crust. Arrange fresh raspberries over cream cheese mixture. Pour gelatin mixture over raspberries, spreading to cover. Cover; refrigerate until gelatin is set (2 to 3 hours).

Just before serving, dollop remaining whipped cream onto pie. Garnish with reserved fresh raspberries.

*Substitute 2 cups individually frozen raspberries