Raspberry Patch Cream Pie

Prep: 35min + chilling time

1 cup graham cracker crumbs

1/2 cup sugar

5 tbsp butter, melted

FILLING:

1 package (8oz.) cream cheese, softened

1/4 cup confectioners' sugar

2 teaspoons milk

1 teaspoon vanilla extract

TOPPING:

3/4 cup sugar

3 tbsp cornstarch

1 1/3 cups cold water

1/4 cup raspberry gelatin powder

3 cups fresh raspberries

(add extra raspberries to filling and topping if you choose)

In a small bowl, combine cracker crumbs, sugar and butter. press onto the bottom and up the sides of an ungreased 9-in, pie plate. Bake at 350 degrees for 9-11 minutes or until set. Cool on a wire rack.

For filling, in a small mixing bowl, combine the cream cheese, confectioner's sugar, milk and vanilla. Carefully spread over crust.

For topping in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temp. Refrigerate until slightly thickened.

Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set.