1. Make enough pastry for a double 9 inch pastry crust. A frozen crust may be used.

2. Roll pastry out and cut into 2-10 inch circles. Bake on cookie sheets at 400 until brown.

3. Spread cream cheese mixture into cooled pastry circles.

4. Spread raspberry mixture on top of the cream cheese. Cool until set. Cut into wedges or squares.

CREAM CHEESE MIXTURE:

1 (8 oz.) pkg. cream cheese
3/4 c. powdered sugar

Mix with mixer until well blended.

RASPBERRY GLAZE:

1 c. sugar
3 tbsp. cornstarch
1 c. water
1 tbsp. corn syrup (light)
Red food coloring (if desired)
3 tbsp. raspberry Jello

Blend sugar and cornstarch. Add water, corn syrup and food color. Cook until mixture boils and thickens (on stove or in microwave). Remove from heat. Add Jello, let cool 5-10 minutes. Add 1 pint fresh or frozen raspberries.