Raspberry Cream Pie

 Original recipe here

Crust:

1 1/2 cups crushed vanilla wafer cookies 

1/3 cup chopped pecans

1/4 cup butter, melted

Filling:

8 oz. cream cheese, softened

2/3 cup sugar

2 TBSP orange juice

1 tso vanilla extract

1 cup heavy whipping cream

Topping:

1 cup sugar

3 TBSP cornstarch

3 TBSP water

2 1/2 cups frozen raspberries

1) Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.

2) In a large bowl, beat the cream cheese, confectioners' sugar, orange juice and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.

3) In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.

4) Spread topping over filling.