Shelly's Recipe

RASPBERRY LAYERED PIE

Category: Pies - Fruit

Raspberry topping:
6 cups fresh raspberries, divided
1 cup sugar
3 tbsp cornstarch
1/2 cup water

Cream Filling:
1 (8 oz) pkg cream cheese, softened
1 cup whipped topping
1 cup confectioners sugar
1 graham cracker crust
Fresh mint, optional

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 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes.

Meanwhile, for filling, beat cream cheese, whipped topping and confectioners sugar in a 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.