9 inch baked pie shell
4 c. raspberries
3 oz. softened cream cheese
3 tbsp. heavy cream or canned milk
1/2 c. sugar
2 tbsp. corn starch
1 tsp. lemon juice (optional)
Cool Whip

Beat cream cheese and cream. Spread in pie shell. Combine 2 cups berries and sugar. Add cornstarch and lemon juice to berries and cook. Cool and spread 1/2 over cream cheese mixture. Spread 2 cups uncooked berries over that. Spread remaining berry mixture. Refrigerate. Serve with Cool Whip on top.