9 inch baked pie shell
6 c. raspberries (may substitute strawberries)
1 c. sugar
3 tbsp. cornstarch
1/2 c. water
3 oz. pkg. cream cheese, softened

Mash enough raspberries to measure 1 cup. Mix sugar and cornstarch in 2 quart saucepan. Stir in water and raspberries slowly. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute, then cool. Beat the cream cheese until smooth and spread on the bottom of cooled pie shell. Fill the shell with remaining raspberries; pour cooked raspberry mixture over top. Refrigerate until set, at least 3 hours.