Contest-Winning Raspberry Cream Pie

• 1-1/2 cups crushed vanilla wafers (about 45 wafers)
• 1/3 cup chopped pecans
• 1/4 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 2/3 cup confectioners' sugar
• 2 tablespoons orange liqueur
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped
• 1 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons water
• 2-1/2 cups fresh or frozen raspberries, divided

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, liqueur 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. Garnish with remaining berries.

vanilla wafers, pecans, butter, cream cheese, sugar, orange liqueur, vanilla, heavy whipping cream, sugar, cornstarch, water, frozen raspberries

Taken from www.tasteofhome.com/recipes/contest-winning-raspberry-cream-pie/ (may not work)