1 Baked pie shell–9-inch
1 1/2 Quarts raspberries
1 c Sugar
3 tb Cornstarch
1/2 c Water
Few drops red food color,
1 pk (3 ounces) cream cheese,
Prepare and bake pie shell. Mash enough raspberries to measure 1 cup.
Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in
water, food color and mashed raspberries. Cook over medium heat,
stirring constantly, until mixture thickens and boils. Boil and stir
1 minute; cool.Beat cream cheese until smooth. Spread in pie shell.
Fill shell with remaining raspberries. Pour cooked raspberry mixture
over top. Refrigerate about 3 hours or until set. 8 SERVINGS;
330 CALORIES PER SERVING.