1 can raspberries (drained and save juice)
1 can crushed pineapple (sm. can)
1 c. pineapple juice
Juice from raspberries
2 tbsp. cornstarch
1/2 c. sugar
1 (8 oz.) pkg. Philadelphia Cream Cheese
Baked graham cracker crust

Bake graham cracker crust. Put pineapple juice in pan with juice from raspberries. Add cornstarch and sugar and cook until thick. Cool and add raspberries to it.

Beat cream cheese and pineapple together until creamy. Pour raspberries in bottom of cooled crust. Then spread cream cheese mixture over top. Refrigerate. Serve with whipped cream if desired.