1 Baked pie shell–9-inch
1 1/2 Quarts raspberries
1 c Sugar
3 tb Cornstarch
1/2 c Water
Few drops red food color, -If desired 1 pk (3 ounces) cream cheese,
-Softened Prepare and bake pie shell. Mash enough raspberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water, food color and mashed raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.Beat cream cheese until smooth. Spread in pie shell. Fill shell with remaining raspberries. Pour cooked raspberry mixture over top. Refrigerate about 3 hours or until set. 8 SERVINGS; 330 CALORIES PER SERVING.