|2 cups||graham cracker crumbs|
|1/3 cup||butter, melted|
|1/4 cup||granulated sugar|
|1/2 teaspoon||ground cloves|
|2 (8-oz /500g)||packages cream cheese, softened|
|¾ cup (175 mL)||confectioner’s sugar|
|10 ozs (280 g)||frozen sweetened raspberries, thawed|
|½ cup (125 mL)||Ocean Spray® Jellied Cranberry Sauce|
|½ cup (125 mL)||Ocean Spray® Pink Cranberry Cocktail|
|1 tsp (5 mL)||lemon juice|
|½ cup (125 mL)||sour cream|
|1½ cups (375 mL)||heavy whipping cream, whipped|
Pre-heat oven to 350°F (175°C). Mix all crust ingredients and press into a parchment lined springform
pan until it comes up about 1” (25 mm) on the sides. Bake for approximately 8 minutes until just golden.
Allow to cool completely.
In the bowl of an electric mixer, beat cream cheese and confectioner’s sugar until smooth. Beat in
raspberries, cranberry sauce, juice drink, lemon juice and sour cream. Mix until blended. Fold in
whipped cream. Pour onto crust.
Cover and freeze overnight. Thaw 15-20 minutes before slicing and serving. Makes 12 servings.