Dear Mister,

Today the two of us being a we has reached a second birthday.

I love you ever so much and to save the internet a long mushy speech about all of the ways in which I love you, I’m going to keep it simple: you are my best friend, you make me the happiest girl in the world, and you are the perfect man for me. I am so lucky to have found you.

I love you more than raspberries, and I love those a whole lot.

Love always,

Dana

(So, I made you Raspberry Eskimo Pie, because you love it and I love you. And I didn’t even change it in any way, I followed the recipe very strictly because I don’t want to mess with your childhood memories of this pie.

Now come home so we can eat it!)


Raspberry Eskimo Pie

(from the 1996 Philadelphia Cheesecake Calendar)
Ingredients

1 Cup chocolate wafer crumbs

2 Tbsp melted butter

1 – 250 g package cream cheese (I used light)

1 – 12 oz can raspberry juice concentrate, thawed

2 Tbsp icing sugar

1 – 1 L container of whipped topping (once again, I used light)

raspberries for garnish

Directions
  • Combine chocolate wafer crumbs and melted butter with a fork.
  • Press crust into the bottom of a pie plate (I pushed it part way up the sides, because I found it more visually pleasing, but that left the crust pretty thin). Put it in the freezer while you make the filling.
  • Blend the cream cheese, juice concentrate and icing sugar until smooth, and then fold in the whipped topping.
  • Pour filling over the prepared crust and pop the pie back into the freezer.
  • Freeze until firm (~4 hours), and remove from freezer 10 minutes before serving.
  • Garnish with raspberries and serve.

This pie is so ridiculously good, the raspberry flavor is so intense, and it is so very easy to make.