6 c Fresh raspberries — Oz
Divided 1 c Whipped topping
1 c Sugar 1 c Confectioner’s sugar
3 tb Cornstarch 1 ea Graham cracker pie crust, 9
1/2 c Water Inch
Cream Filling: Fresh mint — optional
1 pk Cream cheese — softened 8
Mash about 2 cups raspberries to measure 1 cup; place in a saucepan.
Add sugar, cornstarch and water. Bring to a boil, stirring
constantly; cook and stir 2 min. longer. Strain to remove berry seeds
if desired. Cool to room temperature, about 20 min. Meanwhile, for
filling, beat cream cheese, whipped topping and confectioners” sugar
in a mixing bowl. Spread in bottom of crust. Top with remaining
raspberries. Pour cooled raspberry sauce over top. Refrigerate until
set, about 3 hours. Store in the refrigerator. Garnish with mint if
desired. Yield: 6 to 8 servings.
Yields
8 servings