Red Raspberry Cream Cheese Pie by Janie Meyers

Instructions

Directions:

1. Combine 1 cup red raspberries and 2/3 cup water in small pan, and simmer over low heat for 3 minutes then remove from heat.
2. Mix the sugar, cornstarch, and 1/3 cup water, then stir into cooked mixture. Let cool.
3. Mix cream cheese and powdered sugar, then fold in Cool Whip, spread on bottom of pie crust.
4. Put 2 1/2 cups of fresh red raspberries on top of cream cheese, then pour cooked mixture over top.
5. Put another 1/2 cup fresh berries on top. Refrigerate until set.
6. When serving add a dollop of Cool Whip to each piece of pie or cover the whole pie with Cool whip.