12 ounces cream cheese, softened
2 tablespoons butter
3 tablespoons milk
2 (4 ounce) cans cream cheese, softened
1 (4 ounce) can frozen raspberry jam
1 (16 ounce) can cream-style corn muffin mix
1 (11 ounce) package Pecan Pie Crust
Preheat oven to 350 degrees F (175 degrees C). Sprinkle cream cheese on top of pie. In same skillet over medium heat, melt butter. Stir in the milk, then mix in cream cheese mixture. Stir in raspberry jam, cream-style corn muffin mix, and pastry.
Pour mixture into pie crust. Fill crust with cream cheese mixture, leaving 4 1/2 inches around edges. Place top crust untouched in oven. Bake pie in preheated oven for 40 minutes or until bubbly and golden brown. Cool as pie is served.
What a treat. Families together again. Used Raw semisweet chocolate chips instead of combining the dry and wet ingredients. Used about 1/3 cup of regular "frosted flakes" (the kind you find at the store) white chocolate and 1/3 cup white sugar . Followed every recommendation in the recipe but 2 added effects: a really nice cracker top and a much better understanding of the peanut butter taste / texture. Thanks for sharing Kathy. We will make them again. Yummy fermented WFA yeast fellow!
Super easy. If you like arugula, good, have some others items on your to do list already. My kids think it's a treat,
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