1 (8 oz.) pkg. cream cheese, softened
1/2 c. light corn syrup
1 (3 3/4 oz.) pkg. vanilla instant pudding mix
1 c. cold milk
1 (9-inch) graham cracker crust
1 1/2 c. unpeeled sliced fresh plums
1/4 c. red currant jelly

Beat cream cheese until fluffy; gradually add corn syrup, mixing well. Set aside.

Combine pudding mix and milk; beat 2 minutes at medium speed of electric mixer. Stir pudding mixture into cream cheese mixture, and beat until smooth. Pour into graham cracker crust. Refrigerate 2 hours or until filling is set.

Arrange plums over filling. Melt jelly in a small saucepan over low heat; spoon over plums. Refrigerate until serving time. Yield: 1 (9-inch) pie.