Summer is on the way, folks. Hot days, cool night (God willing), and lots of sun are headed our way. I, for one, am more than ready. Minnesota has been dreadful this year in terms of cold weather and snow, (like it always is), and I am so ready for sunshine I could scream. I’ll spare you the scream.

Along with all the good things that summer brings also come barbecues. These are my favorite part of summer- they’re easy, require little to no clean-up, and allow for easy additions to the party. The BEST part about barbecues is the dessert, though the hubbster would erroneously say it’s the meat. (Men. Eye roll.)

With that being said, here’s a new dessert to my personal arsenal- an addition to The Frugal Flambe from my mother-in-law, Mary. She’s sweet as pie, and she submitted… a pie. Fitting, right?

Raspberry Supreme Pie

Crust:

1 cup flour

¼ cup brown sugar

½ cup chopped walnuts

½ cup butter or margarine

Stir together. Crumble on bottom of 9 or10 inch pie pan. Bake in 350-degree oven for 15 minutes. Stir as soon as it comes out of oven. When it is partially cool, pat on bottom and sides of pie pan to form crust.

Filling:

1 (3 oz) pkg raspberry jello

¼ cup sugar

1 cup boiling water

1 (10 oz) package frozen raspberries

1 tbsp lemon juice

1 (3 oz) pkg cream cheese, softened

1/3 cup powdered sugar

1 tsp vanilla

1/8 tsp salt

½ pint whipping cream, whipped

Dissolve jello and sugar in boiling water. Add frozen raspberries and lemon juice. Refrigerate until slightly thickened. Meanwhile, blend cream cheese with powdered sugar, add vanilla and salt. Whip cream and fold into cream cheese mixture. Spread cream cheese over crust. When raspberry mixture is partially set, spoon it over cream cheese . Top with additional whipped cream, if desired.

Optional ideas:

Use graham cracker crust

Use raspberry pie filling instead of jello/raspberry mixture

Do you have a fail-safe barbecue dessert recipe? Share it in the comments- we’ve love to know!

Download the .pdf version of this recipe HERE.