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RASPBERRY CRUNCH PIE

Active Time : 3 Hour 10 Minutes
Total Time : 3 Hour 10 Minutes
Serves : 8
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 1-1/3 cups cornflake crumbs, divided
  • 2 tablespoons granulated sugar
  • 2 tablespoons Parkay® Original Spread-tub, melted
  • 2 tablespoons light corn syrup
  • 1/4 cup cold water
  • 1 envelope (.25 oz each) unflavored gelatin
  • 1 neufchatel pkg (8 oz each) 1/3 less fat cream cheese
  • 1 teaspoon lemon juice
  • 1 container (6 oz each) raspberry lowfat yogurt
  • 1 pkg (10 oz each) frozen red raspberries in lite syrup, thawed
  • 1/4 cup nonfat chocolate syrup, optional
  • Fresh raspberries and Reddi-wip® Original Dairy Whipped Topping, 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 microwave-safe bowl; sprinkle with gelatin. Let stand 2 minutes. Microwave on HIGH 35 seconds, or until gelatin is dissolved; set aside. Place 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.