Raspberry Cream Dessert - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/2 cup heavy whipping cream, whipped
1 (10 ounce) package frozen sweetened raspberries, thawed
1 tablespoon cornstarch

Preparation

In a small mixing bowl, beat the cream cheese and sugar until smooth.
Gradually fold in whipped cream.
Pipe mixture into two dessert dishes or spoon into two 4-in. springform pans coated with nonstick cooking spray.
Refrigerate for 4 hours or until set.
Drain raspberries, reserving juice: set berries aside.
Add enough water to the juice to measure 3/4 cup.
In a small saucepan, combine cornstarch and juice mixture until smooth.
Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.
Cool slightly. Stir in reserved raspberries.
Cover and refrigerate until chilled. Serve with cream dessert.