Raspberry Pie

Directions

1. 1
   Mash about 2 cups raspberries to measure 1 cup; place in a saucepan.
2. 2
   Add sugar, cornstarch and water.
3. 3
   Bring to a boil, stirring constantly; cook and stir 2 minutes longer.
4. 4
   Strain to remove berry seeds if desired.
5. 5
   Cool to room temperature, about 20 minutes.
6. 6
   Meanwhile, for filling, beat cream cheese, whipped topping and confectioners sugar in a mixing bowl.
7. 7
   Spread in bottom of crust.
8. 8
   Top with remaining raspberries.
9. 9
   Pour cooled raspberry sauce over top.
10. 10
    Refrigerate until set, about 3 hours. Store in refrigerator.