2 3- ounce packages cream
2/3 c Whipping cream
1 9-inch baked pastry shell,
1 qt Fresh red raspberries
1 c Sugar
1/2 c Unsweetened pineapple juice
1/4 c Cornstarch
Unsweetened whipped cream
In medium bowl beat together softened cream cheese and the whipping
cream. Spread mixture over bottom of the cooled pie shell; chill.
Reserve half of the raspberries. In a large mixing bowel mash the
remaining raspberries. Stir in sugar; let stand for about 1 hour.
Sieve berry mixture. In a saucepan combine pineapple juice and
cornstarch; stir in sieved berry mixture. Cook and stir over medium
heat till berry mixture is thickened and bubbly. Reduce heat; cook
and stir 2 minutes more. Remove from heat; let cool.
Spread three fourths of the thickened berry mixture over cream cheese
layer in pie shell.
Arrange 1 1/2 cups of the reserved whole raspberries over top of pie.
Spoon the remaining cooked berry mixture over whole berries.
Chill about 2 hours or till set. Garnish with whipped cream and
reserved fresh raspberries. Makes 8 servings.