Ingredients
1-1/2 cups crushed vanilla wafers (about 45 wafers)1/3 cup chopped pecans1/4 cup butter, meltedFILLING:1 package (8 ounces) cream cheese, softened2/3 cup confectioners’ sugar2 tablespoons orange liqueur1 teaspoon vanilla extract1 cup heavy whipping cream, whippedTOPPING:1 cup sugar3 tablespoons cornstarch3 tablespoons water2-1/2 cups fresh or frozen raspberries, divided
Preparation
Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
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.
In a small saucepan, combine sugar and cornstarch; stir in the 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.
Spread topping over filling. Garnish with remaining 1 cup berries.
