Peach Melba Pie - cooking recipe

Ingredients

1 (9-inch) baked pastry shell
1 (10 oz.) pkg. frozen red raspberries in syrup, thawed
1 Tbsp. cornstarch
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/4 c. plus 1 Tbsp. lemon juice
1 c. whipping cream, stiffly whipped
2 medium peaches, peeled, pitted and sliced
3 Tbsp. peach preserves

Preparation

In a small saucepan, combine raspberries and cornstarch.
Over medium heat, cook and stir until thickened and clear.
Cool. Chill. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
Stir in 1/4 cup lemon juice.
Fold in whipped cream.
Spread 1 cup of cheese mixture on bottom of prepared pastry shell.
Spoon chilled raspberry mixture evenly on top.
Spoon remaining cheese filling over raspberries.
Chill 4 hours or until set.