Raspberry Cream Dessert Recipe

Directions:

1. In a small mixing bowl, beat the cream cheese and sugar until smooth.
2. Gradually fold in whipped cream.
3. Pipe mixture into two dessert dishes or spoon into two 4-in. springform pans coated with nonstick cooking spray.
4. Refrigerate for 4 hours or until set.
5. Drain raspberries, reserving juice: set berries aside.
6. Add enough water to the juice to measure 3/4 cup.
7. In a small saucepan, combine cornstarch and juice mixture until smooth.
8. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.
9. Cool slightly. Stir in reserved raspberries.
10. Cover and refrigerate until chilled. Serve with cream dessert.