Raspberry Cream Dessert

Directions

1. 1
   In a small mixing bowl, beat the cream cheese and sugar until smooth.
2. 2
   Gradually fold in whipped cream.
3. 3
   Pipe mixture into two dessert dishes or spoon into two 4-in. springform pans coated with nonstick cooking spray.
4. 4
   Refrigerate for 4 hours or until set.
5. 5
   Drain raspberries, reserving juice: set berries aside.
6. 6
   Add enough water to the juice to measure 3/4 cup.
7. 7
   In a small saucepan, combine cornstarch and juice mixture until smooth.
8. 8
   Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.
9. 9
   Cool slightly. Stir in reserved raspberries.
10. 10
    Cover and refrigerate until chilled. Serve with cream dessert.