Creamy Raspberry Pie

adventuresofadiymom.com

Raspberry Filling:

2 c. fresh raspberries

1 c. sugar

3 T. cornstarch

1/2 c. water

Crush 2 cups of raspberries. Once mashed down they should equal about a cup. Combine raspberries, sugar, cornstarch and water in a saucepan. Bring to a boil. Let cool to room temperature.

Crust:

1 sleeve graham crackers, crushed

1/4 c. sugar

1/4 c. butter, melted

Combine the graham cracker crumbs with the sugar and butter. Press into a 9" pie pan.

Cream Filling:

8 oz. cream cheese, softened

1 c. cool whip

1 c. powdered sugar

Whip cream cheese until smooth, add cool whip and powdered sugar. Pour into graham cracker crust. Then top with raspberry filling.

Topping:

2-3 c. fresh raspberries

Lastly, top with fresh raspberries.