Instructions: Mash about 2 cups raspberries to measure 1 cup; place in a pan. Add sugar, cornstarch and water. Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes. Meanwhile, for filling, beat cream cheese, whipped topping and confectioners sugar in a bowl. Spread in bottom of crust.

Top with remaining raspberries. Pour cooled raspberry sauce over top.

Refrigerate until set, about 3 hours. Store in refrigerator.

Serves 6-8

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