1 graham cracker crust
3 tbsp. cornstarch
1 c. sugar
1/4 c. water
3 c. raspberries
3 oz. pkg. cream cheese, softened
2 tbsp. raspberry Jello

Carefully spread the softened cream cheese on the sides and bottom of the graham cracker crust. Next, arrange 2 cups of raspberries on the crust. Sprinkle the dry raspberry Jello on the berries. Boil together the cornstarch, sugar and water until thick. Add the remaining 1 cup raspberries and pour all over pie. Bake at 450 degrees for 15 minutes and 375 degrees for 30 minutes.