Peach Melba Pie

• 1 (9-inch) baked pastry shell
• 1 (10 oz.) pkg. frozen red raspberries in syrup, thawed
• 1 Tbsp. cornstarch
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk
• 1/4 c. plus 1 Tbsp. lemon juice
• 1 c. whipping cream, stiffly whipped
• 2 medium peaches, peeled, pitted and sliced
• 3 Tbsp. peach preserves

1. In a small saucepan, combine raspberries and cornstarch.
2. Over medium heat, cook and stir until thickened and clear.
3. Cool. Chill. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
4. Stir in 1/4 cup lemon juice.
5. Fold in whipped cream.
6. Spread 1 cup of cheese mixture on bottom of prepared pastry shell.
7. Spoon chilled raspberry mixture evenly on top.
8. Spoon remaining cheese filling over raspberries.
9. Chill 4 hours or until set.

pastry shell, frozen red raspberries, cornstarch, cream cheese, condensed milk, lemon juice, whipping cream, peaches, peach preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579955 (may not work)