Raspberry Pie - cooking recipe

Ingredients

1 c. sugar
3 Tbsp. cornstarch
2 Tbsp. raspberry Jell-O
1 c. water

Preparation

Spread soft cream cheese into the bottom of a baked pie shell about 1/4-inch thick.
Fill pie shell with fresh raspberries.
In saucepan, mix together ingredients.
Bring to a boil and stir, boiling 1 to 2 minutes.
Cool to lukewarm.
Pour over raspberries. Refrigerate 2 to 3 hours.