1 (8-ounce) can crushed pineapple in its own juice, undrained
1 1/2 cups fresh raspberries
3 tablespoons low-sugar raspberry spread
1 (6-ounce) reduced-fat graham cracker pie crust
3/4 cup tub-style light cream cheese
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup frozen fat-free whipped topping, thawed
How to Make It
Combine first 4 ingredients in a small saucepan; cook over medium heat, stirring often, until mixture comes to a boil and thickens. Cool to room temperature.
Gently combine raspberries and raspberry spread. Spoon into bottom of pie crust.
Combine cream cheese, sugar, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth and creamy. Fold pineapple mixture into cream cheese mixture. Fold whipping topping into cream cheese mixture. Spoon over berries. Cover and freeze at least 2 hours.