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Raspberry Cream Pie

Makes two 9-inch Pies
Print Recipe Pin Recipe
Course Dessert

Ingredients
  

  • 1 8oz Package Cream Cheese Softened
  • 1 Container (13.5 oz) Cool Whip
  • 2 tbsp Powdered Sugar
  • 2 baked 9 inch Cracker Crusts
  • 2 pkgs 10 oz each Frozen Raspberries
  • 2 tbsp Cornstarch

Instructions
 

  • Beat cream cheese till light.
  • Fold in cool whip, add powdered sugar. 
  • Pour into 2 crusts.  Chill. 
  • Defrost and drain raspberries, reserve syrup.
  • Combine syrup with cornstarch and cook over medium heat till thick and clear. 
  • Add raspberries; cool completely.
  • Spoon over pie and keep chilled till serving.