Serves: 7
Total Calories: 513
Preheat oven to 325°. Combine wafers and butter; pat into 9-inch pie plate. Bake 15 minutes. Turn off oven and leave crust in oven for 10 minutes; remove and cool.
Mix cream cheese, powdered sugar, vanilla, and whipped topping. Pour in raspberries. Fold and pour into crust. Crush candy bars in blender (or food processor); sprinkle on top of pie. Chill 1 hour before serving.
This Raspberry Cream Cheese Pie recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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