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Raspberry Topping:
6 cups fresh raspberries, divided
1 Cup sugar
3 tablespoons cornstarch
1/2 cup water
Cream Filling:
1 package (8 oz) cream cheese softened
1 cup whipped topping
1 cup confectioners sugar
1 graham cracker crust 9 inch
fresh mint optional
1. Mash about 2 cups raspberries to measure one cup. Place in small saucepan. Add the sugar, cornstarch and water. Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if you want. Cool to room temperature for about 20 minutes.
2. For the filling, beat the cream cheese, whipped topping and confectioners sugar in a small bowl. Spread in bottom of crust.
3. Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set about 3 hours.
4. Store in the refrigerator. Garnish with fresh mint if desired.
Raspberry Topping:
6 cups fresh raspberries, divided
1 Cup sugar
3 tablespoons cornstarch
1/2 cup water
Cream Filling:
1 package (8 oz) cream cheese softened
1 cup whipped topping
1 cup confectioners sugar
1 graham cracker crust 9 inch
fresh mint optional
1. Mash about 2 cups raspberries to measure one cup. Place in small saucepan. Add the sugar, cornstarch and water. Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if you want. Cool to room temperature for about 20 minutes.
2. For the filling, beat the cream cheese, whipped topping and confectioners sugar in a small bowl. Spread in bottom of crust.
3. Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set about 3 hours.
4. Store in the refrigerator. Garnish with fresh mint if desired.
