Instructions: Preheat oven to 375. Roll out pastry to 11" circle; line 9" pie plate. Trim and flute edges; prick bottom and sides with fork. Bake 15 minutes, until golden brown.

Cool completely on wire rack.

Beat cream in small bowl on High until stiff peaks form; set aside. Combine cream cheese and vanilla in medium bowl; beat until light and fluffy. Blend in fruit spread, scraping sides of bowl frequently.

Reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain. Spread evenly into cooled pie crust. Chill at least 2 hours.

Just before serving, spoon reserved whipped cream around edge of pie. Garnish with raspberries and fresh mint leaves, if desired.

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