Layered Fresh BC Raspberry Icebox Pie
- Line the bottom of a 9-inch springform pan with parchment or wax paper. Crush the wafers and place half in the bottom of the pan. Save the rest for the topping.
- Whip butter until creamy. Gradually add the icing sugar and then the eggs one at a time. Beat until fluffy. Spread mixture over the crushed wafers.
- Whip the cream until soft peaks form. Cover filling with raspberries. Then cover with unsweetened whip cream and top with remaining crumbs. Chill overnight.
- Before removing springform, slide a warm knife around the edge of the pan and the pie to loosen the edge from the side of the pan.
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