1 9-inch graham cracker crust pie shell
1 egg white beaten
1 cup whipping cream
1 (8 oz pkg) softened reduced-fat cream cheese
1 (10 oz jar) black raspberry spread or jam
1 cup fresh blackberries

Preheat oven to 375°F. Brush pie shell with egg white. Bake pie shell for 5 minute. Let cool completely. In bowl, with mixer on medium-high, beat cream until stiff peaks form, set aside.

In a large bowl, with mixer on medium-high, beat cream cheese, add spread or jam, beat on low until combined. Fold in whipped cream. Spoon into cooled pie shell. Cover, freeze 24 hours. Garnish with fresh blackberries.

Submitted by: Sherry Monfils