|1||Baked pie shell--9-inch|
|Few drops red food color, If desired|
|1 pack||(3 ounces) cream cheese, Softened|
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.
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