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- 6 cups fresh raspberries, divided
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup water
- Filling:
- 1 package (8 oz.) cream cheese, softened
- 1 cup whipped topping
- 1 cup confectioners' sugar
- 1 teaspoon vanilla
- 1 graham cracker crust (9-inches)
- Fresh mint, optional
View Full Recipe at Pots and Pins
%3C/p%3E%3Cp%3EThe%20rest%20of%20the%20berries%20were%20used%20for%20freezer%20jam...so%20good!%20%20If%20you%20haven't%20made%20freezer%20jam%20before%20give%20it%20a%20try%20-%20it's%20SO%20easy!!%20%20I%20used%20the%20recipe%20that%20came%20with%20the%20Pectin%20box...works%20every%20time!%3C/p%3E){kind=link}