Raspberry Pie - cooking recipe

Ingredients

1 9-inch pie shell, baked
8 oz. cream cheese, softened
1 c. powdered sugar
1 carton frozen raspberries
2 Tbsp. cornstarch
1 large whipped topping
1 1/2 c. chopped pecans

Preparation

Combine cheese and powdered sugar and put in bottom of shell. Fold in large tub of whipped topping mixed with 1 1/2 cups chopped pecans.
Top with 1 carton frozen raspberries thickened with 2 tablespoons cornstarch.