Easy Raspberry Chiffon Pie

• 1 each pie shell (9 inch)
• 2 cups cream heavy
• 6 ounces cheese cream, softened
• 2 teaspoons vanilla extract
• 10 ounces fruit spread raspberry
• 1 x raspberries optional
• 1 x mint leaves optional

1. Preheat oven to 375F (190C).
2. Roll out pastry to 11" circle; line 9" pie plate.
3. Trim and flute edges; prick bottom and sides with fork.
4. Bake 15 minutes, until golden brown.
5. Cool completely on wire rack.
6. Beat cream in small bowl on High until stiff peaks form; set aside.
7. Combine cream cheese and vanilla in medium bowl; beat until light and fluffy.
8. Blend in fruit spread, scraping sides of bowl frequently.
9. Reserve 1/2 cup of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain.
10. Spread evenly into cooled pie crust.
11. Chill at least 2 hours.
12. Just before serving, spoon reserved whipped cream around edge of pie.
13. Garnish with raspberries and fresh mint leaves, if desired.

pie shell, cream heavy, cheese cream, vanilla, raspberry, raspberries, mint

Taken from recipeland.com/recipe/v/easy-raspberry-chiffon-pie-32717 (may not work)