2 (3 oz.) pkg. cream cheese
2/3 c. whipping cream
1 (9-inch) baked pastry shell, cooled
1 qt. fresh red raspberries
1 c. sugar
1/2 c. unsweetened pineapple juice
1/4 c. cornstarch
Unsweetened whipped cream

In a medium bowl, beat together softened cream cheese and the whipping cream. Spread mixture over bottom of cooled pie shell; chill. Reserve half of the raspberries.

In a large mixing bowl, mash the remaining raspberries. Stir in sugar, let stand about 1 hour. Sieve the berry mixture.

In a saucepan, combine pineapple juice and cornstarch, stir in sieved berry mixture. Cook and stir over medium heat; let cool. Spread 3/4 of the thickened berry mixture over cream cheese layer.

Arrange 1 1/2 cup of the reserved whole raspberries over top of pie. Spoon the remaining cooked berry mixture over whole berries. Chill about 2 hours or until set. Garnish with whipped cream and reserved fresh raspberries. Makes 8 servings.