This recipe is for a raspberry crunch pie with a light and refreshing filling made of cream cheese, yogurt, and raspberries. The pie has a crunchy cornflake crust and takes about 3 hours total to make, with 1 hour of active preparation time. It serves 8 people and includes ingredients like cornflake crumbs, cream cheese, raspberries, and optional toppings like chocolate syrup or whipped cream.

1. Raspberry Crunch Pie

3. Ingredients · SprayLite Butter Cooking Spray · 1-1/3 cups cornflake crumbs, divided · 2 tablespoons granulated sugar · 2 tablespoons Spread-tub, melted · 2 tablespoons light corn syrup · 1/4 cup cold water · 1 envelope (.25 oz each) unflavored gelatin · 1 pkg (8 oz each) light cream cheese, softened · 1/3 cup granulated sugar · 1 teaspoon lemon juice · 1 carton (8 oz each) light raspberry yogurt · 1 pkg (10 oz each) frozen red raspberries in lite syrup, thawed · 1/4 cup nonfat chocolate syrup, optional · Fresh raspberries and Whipped Light Cream, optional