Mixed Fruit Cream Cheese Pie - cooking recipe

Ingredients

1 low fat graham cracker pie crust
1 (8 ounce) package reduced-fat cream cheese, softened
4 ounces frozen light whipped dessert topping, thawed
1/2 cup raspberry preserves or 1/2 cup strawberry preserves
3 cups assorted seasonal fresh fruit (such as sliced strawberries, blueberries, raspberries, peaches, nectarines, or kiwi fruit)
1/3 cup currant jelly (optional)
1/4 teaspoon almond extract (optional)

Preparation

Beat cream cheese and preserves with electric mixer, on medium speed, until smooth. Fold in whipped topping and mix on low speed. Spread filling evenly over the bottom of crust.
Arrange fruit attractively over filling. Heat jelly in a small saucepan or in microwave until melted. Stir in almond extract.
Brush glaze evenly over fruit. Serve immediately or chill up to 30 minutes.