Raspberry Pie - cooking recipe

Ingredients

1 baked (9-inch) pie crust
8 oz. cream cheese, softened
1 c. powdered sugar
1 (8 oz.) tub whipped topping
1 1/2 c. chopped pecans
1 (10 oz.) pkg. frozen raspberries
2 Tbsp. cornstarch

Preparation

Combine cheese and powdered sugar and spread in bottom of baked pie shell.
Cover with topping mixed with chopped pecans. Heat raspberries with cornstarch until thickened.
Cool completely, then add to top of pie.