1 pie crust
2 cups heavy cream
6 oz cream cheese, softened
2 tsp. vanilla
10 oz fruit spread, raspberry
1 pint raspberries
mint leaves (optional)

Preheat oven to 375°F.

Roll out pastry to 11" circle; line 9-inch pie plate.

Trim and flute edges; prick bottom and sides with fork. Bake 15 minutes, until golden brown.

Cool completely on wire rack.

Beat cream in small bowl on high until stiff peaks form; set aside. Combine cream cheese and vanilla in medium bowl; beat until light and fluffy. Blend in fruit spread, scraping sides of bowl frequently.

Reserve 1/2 cup of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain. Spread evenly into cooled pie crust. Chill at least 2 hours.

Just before serving, spoon reserved whipped cream around edge of pie.

Garnish with raspberries and fresh mint leaves, if desired.