You may also like
Ingredients
- 1 c. sugar
- 3 Tbsp. cornstarch
- 2 Tbsp. raspberry Jell-O
- 1 c. water
Method
- Spread soft cream cheese into the bottom of a baked pie shell about 1/4-inch thick.
- Fill pie shell with fresh raspberries.
- In saucepan, mix together ingredients.
- Bring to a boil and stir, boiling 1 to 2 minutes.
- Cool to lukewarm.
- Pour over raspberries. Refrigerate 2 to 3 hours.