| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Fruits, Misc | 8 | Servings | |
INGREDIENTS
| 1 | Baked pie shell–9-inch | |
| 1 1/2 | Quarts raspberries | |
| 1 | c | Sugar |
| 3 | tb | Cornstarch |
| 1/2 | c | Water |
| Few drops red food color, If desired | ||
| 1 | pk | (3 ounces) cream cheese, Softened |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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