Raspberry Cream Pie

• 1 (9 inch) graham cracker crumb crust
• 1 egg white, beaten (not necessary if you use crust recipe noted above)
• 1 (8 ounce) container Cool Whip (I use "free", the nonfat version)
• 1 (8 ounce) package cream cheese, softened (I use the low fat)
• 1 (10 ounce) jar raspberry spreadable fruit

1. Preheat oven to 375 degrees F. Brush pie shell with beaten egg white (unless using recipe noted above).
2. Bake for 5 minutes (including recipe above).
3. Let cool on a wire rack.
4. In a medium mixing bowl beat cream cheese with electric mixer on medium-high until smooth.
5. Add raspberry spread.
6. Beat on low speed until just combined.
7. Fold in the cool whip, beat on low speed until just combined.
8. Spoon mixture into pie shell.
9. Cover and freeze for 4 to 24 hours or until firm (will not be rock hard like ice cream).
10. Garnish with fresh berries, lemon peel twist and/or mint leaves.

graham cracker crumb crust, egg, cream cheese, fruit

Taken from www.food.com/recipe/raspberry-cream-pie-242256 (may not work)