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From the soon to be released Breakfast--a self help book. . .

Very Raspberry Pie

3 cups fresh raspberries 1/2 cup water
1 pkg. frozen whole raspberries (unsweetened) 1 8 oz. pkg. cream cheese, softened
1 cup sugar 1 cup whipped topping
3 Tbs. corn starch 1 cup powdered sugar
Large pre-packaged graham cracker crust

Thaw frozen berries and place in heavy saucepan.  Combine the sugar and cornstarch.  Add to sauce pan.  Add 1/2 cup water and stir until all ingredients are blended.  Bring to a toil, stirring constantly.  Cook 2 minutes.  Cool to room temperature.  Meanwhile, for the filling, beat cream cheese, whipped topping and powdered sugar.  Spread on bottom of crust.  Top with fresh berries.  Pour cooled raspberry sauce over top.  Refrigerate until set, about 3 hours.