Recipe - Raspberry Glaze

1 Baked pie shell9inch
1 One half Quarts raspberries
1 cup Sugar
3 tablespoon Cornstarch
One half cup Water
Few drops red food color,
If desired
1 pack (3 ounces) cream cheese,
Softened

Prepare and bake pie shell. Mash enough raspberries to measure 1 cup. Mix
sugar and cornstarch in 2quart 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini