Easy Raspberry Cream Cheese Chiffon Pie

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   ["Preheat oven to 375.", "Roll out pastry to 11"" circle; line 9"" pie plate.", "Trim and flute edges; prick bottom and sides with fork.", "Bake 15 minutes, until golden brown.", "Cool completely on wire rack.", "Beat cream in small bowl on High until stiff peaks form; set aside.", "Combine cream cheese almond and vanilla in medium bowl; beat until light and fluffy.", "Blend in fruit spread, scraping sides of bowl frequently.", "Reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain.", "Spread evenly into cooled pie crust.", "Chill at least 2 hours to overnight.", "Just before serving, spoon reserved whipped cream around edge of pie.", "Garnish with raspberries."]

* Per serving · 4 servings · Values may vary.

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