Very Raspberry Pie

• 6 cups fresh raspberries, divided
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/2 cup water
• 1 package (8 ounces) cream cheese, softened
• 1 cup whipped topping
• 1 cup confectioners' sugar
• 1 graham cracker crust (9 inches)
• Fresh mint, optional

1. Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the sugar, cornstarch and water.
2. Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes.
3. Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners' sugar in a small bowl. Spread in bottom of crust.
4. Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours.
5. Store in the refrigerator. Garnish with mint if desired.

fresh raspberries, sugar, cornstarch, water, cream cheese, sugar, graham cracker crust, fresh mint

Taken from www.tasteofhome.com/recipes/very-raspberry-pie/ (may not work)