Yield: 8 servings
Measure | Ingredient |
---|---|
1 \N | Baked pie shell--9-inch |
1½ \N | Quarts raspberries |
1 cup | Sugar |
3 tablespoons | Cornstarch |
½ cup | Water |
\N \N | 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.