Mini Raspberry Cream Cheese Pies
Ingredients
Scale
- 2 packages of mini graham cracker crusts
- 2– 8 oz packages of cream cheese, softened
- 1 cup granulated sugar
- 2 tsp vanilla
- 1/2 cup raspberry filling (Solo Cake and Pie filling)
- 1 container of whipped topping
- Fresh raspberries
Instructions
- Lay out the mini crusts in an even layer on a flat surface. You will use 9-12 depending on how high you fill them.
- In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth. Fold in the raspberry filling until you have a marbled look. Be sure not to mix it in all the way.
- Divide the filling among the crusts. I usually fill them 2/3 of the way.
- Refrigerate the pies for at least an hour.
- Top each with a dollop of whipped cream and a raspberry and serve.
Find it online: https://lifeandsprinkles.com/mini-raspberry-cream-cheese-pies/