Categories: Fruits, Misc. 
      Yield: 8 servings 
  
      1    Baked pie shell--9-inch                  Few drops red food color, 
  1 1/2    Quarts raspberries                       -If desired 
      1 c  Sugar                               1 pk (3 ounces) cream cheese, 
      3 tb Cornstarch                               -Softened 
    1/2 c  Water                           
  
  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.