3 ounces cream cheese, at room temperature
1/2 cup sugar
1 tablespoon fresh lemon juice
1 cup whipping cream, whipped
Red currant jelly, about half a 10 ounce jar
One 9 inch pie crust, prebaked (I used a sweet dough, but regular pie crust or a graham cracker crust would work well, too)
With a hand mixer, combine cream cheese, sugar and lemon juice. Fold in whipped cream. Spread mixture in prepared pie shell.
Top with sliced or whole berries. Cover berries melted, and slightly cooled, currant jelly. Chill at least 2 hours before serving before serving.