Raspberry Vanilla-Sour Cream Pie
11 oz. pkg. pie crust mix
1 cup dairy sour cream1 cup milk
1 small pkg. vanilla instant pudding mix
Whipped cream
12 oz. pkg. frozen raspberries, thawed, or 1 pint fresh raspberries
Prepare 8" baked pie shell as directed on package; cool. Beat sour cream and milk with hand beater until smooth. Mix in pudding and pie filling (dry) until smooth and slightly thickened. Pour into pie shell. Refrigerate at least 1 hour. Just before serving, top each serving with whipped cream and
raspberries.
Refrigerate any remaining pie.
No comments:
Post a Comment