Pineapple Mousse Pie With Raspberries

• 1 tablespoon granulated sugar
• 2 teaspoons cornstarch
• 2 teaspoons fresh lemon juice
• 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

1. 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.
2. Gently combine raspberries and raspberry spread. Spoon into bottom of pie crust.
3. 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.

sugar, cornstarch, lemon juice, pineapple, fresh raspberries, lowsugar, graham cracker pie crust, cream cheese, powdered sugar, vanilla

Taken from www.myrecipes.com/recipe/pineapple-mousse-pie-with-raspberries (may not work)