Raspberry Pie - cooking recipe

Ingredients

6 c. fresh raspberries, divided
1 c. sugar
3 Tbsp. cornstarch
1/2 c. water
1 pkg. (8 oz.) cream cheese, softened
1 c. whipped topping
1 c. confectioners sugar
1 (9-inch) graham cracker crust

Preparation

Mash about 2 cups raspberries to measure 1 cup; place in a saucepan.
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 mixing 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.