- 6 cups raspberries
- 1 cup sugar
- 3 tablespoons cornstarch
- ½ cup water
- 1 cup cool whip
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 graham cracker crust
ingredients
directions
1. Mash 2 cups berries to measure 1 cup. Place in saucepan. Add sugar, cornstarch and water. Bring to boil - stir constantly.
2. Cook 2 minutes.
3. Cool to room temp.
4. Meanwhile, beat cool whip, cream cheese, and sugar in bowl.
5. Spread in crust. Top with berries. Pour sauce over.
6. Refrigerate until set (about 3 hours).
