Ingredients

The following ingredients have 8 Servings
  • 6 cups fresh raspberries, divided
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • CREAM FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup whipped topping
  • 1 cup confectioners' sugar
  • 1 graham cracker crust (9 inches)
  • Fresh mint, optional

Instruction

  • Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add sugar, cornstarch and water., Bring to a boil, stirring constantly; cook and stir 2 minutes longer. If desired, strain to remove berry seeds. Cool to room temperature, about 20 minutes., Meanwhile, in a small bowl, beat cream cheese, whipped topping and confectioners' sugar. Spread over bottom of crust., Top with remaining 4 cups raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours., Store in the refrigerator. If desired, garnish with mint.