Ingredients
6 cups fresh raspberries, divided1 cup sugar3 tablespoons cornstarch1/2 cup waterCREAM FILLING:1 package (8 ounces) cream cheese, softened1 cup whipped topping1 cup confectioners’ sugar1 graham cracker crust (9 inches)Fresh mint, optional
Preparation
Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add sugar, cornstarch and water.
Bring to a boil, stirring constantly; cook and stir 2 minutes longer. If desired, strain to remove berry seeds. Cool to room temperature, about 20 minutes.
Meanwhile, in a small bowl, beat cream cheese, whipped topping and confectioners’ sugar. Spread over bottom of crust.
Top with remaining 4 cups raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours.
Store in the refrigerator. If desired, garnish with mint.
