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

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.