1 Baked pie shell–9-inch Few drops red food color,
1 1/2 Quarts raspberries -If desired
1 c Sugar 1 pk (3 ounces) cream cheese,
3 tb Cornstarch -Softened
1/2 c Water
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.
Yields
8 servings