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Raspberry glace pie

Yield: 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

Instructions:

-Softened 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.

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