Raspberry Pie

• 6 c. fresh raspberries, divided
• 1 c. sugar
• 3 Tbsp. cornstarch
• 1/2 c. water
• 1 pkg. (8 oz.) cream cheese, softened
• 1 c. whipped topping
• 1 c. confectioners sugar
• 1 (9-inch) graham cracker crust

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

fresh raspberries, sugar, cornstarch, water, cream cheese, topping, confectioners sugar, graham cracker crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=469456 (may not work)