Very Raspberry Pie

(Courtesy of Taste of Home)

Ingredients:
6 c. fresh raspberries, divided
1 c. sugar
3 Tbsp. cornstarch
1/2 c. water
FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 c. whipped topping
1 c. confectioners' sugar
1 graham cracker crust (9 inches)
Fresh mint, optional

Directions:
Mash about 2 c. raspberries to measure 1 cup; place in a small saucepan.  Add the sguar, cornstarch and water.

Bring to a boil, stirring constantly; cook and stir 2 minutes longer.  Strain to remove berry seeds, if desired.  Cool to room temperature, about 20 minutes. 

Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners' sugar in a small bowl.  Spread in bottom of crust.

Top with remaining raspberries.  Pour cooled raspberry sauce over top.  Refrigerate until set, about 3 hours.

Store in the refrigerator.  Garnish with mint, if desired.