A lovely, sour cream and raisin filling is sandwiched between two layers of sweetened cream cheese that 's topped with whipped topping. The pie is then slipped into the fridge to chill and firm up. For some variation, try adding some dried cranberries alo
INGREDIENTS (for 8 servings):
- 2 cups raisins
- 1 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup sour cream
- 2 eggs
- 1 tablespoon butter
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup confectioners' sugar
- 4 cups frozen whipped topping, thawed
- 1 (9 inch) pie shell, baked
PREPARATION:
Combine raisins, white sugar, spices, sour cream, eggs, and butter or margarine in saucepan. Bring mixture to a boil, and reduce heat. Cook until thick, stirring constantly. Set aside to cool.
Blend cream cheese and confectioners' sugar together. Fold in 2 cups whipped topping.
Spread half of cream cheese mixture on bottom of baked and cooled pie shell. Cover with cooled raisin mixture, and top with remaining cream cheese mixture. Spread additional whipped topping on top of pie. Refrigerate.