Ingredients
1 package (8 ounces) cream cheese, softened1/4 cup sugar1/2 cup heavy whipping cream, whipped1 package (10 ounces) frozen sweetened raspberries, thawed1 tablespoon cornstarch
Preparation
In a small bowl, beat cream cheese and sugar until smooth. Gradually fold in whipped cream. Pipe mixture into two dessert dishes or spoon into two 4-in. springform pans coated with cooking spray. Refrigerate for 4 hours or until set.
Drain raspberries, reserving juice; set berries aside. Add enough water to the juice to measure 3/4 cup. In a small saucepan, combine cornstarch and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Cool slightly.
Stir in reserved raspberries. Cover and refrigerate until chilled. Serve with cream dessert.
