Raspberry Cream Dessert

1. 1

   In a small mixing bowl, beat the cream cheese and sugar until smooth.

2. 2

   Gradually fold in whipped cream.

3. 3

   Pipe mixture into two dessert dishes or spoon into two 4-in. springform pans coated with nonstick cooking spray.

4. 4

   Refrigerate for 4 hours or until set.

5. 5

   Drain raspberries, reserving juice: set berries aside.

6. 6

   Add enough water to the juice to measure 3/4 cup.

7. 7

   In a small saucepan, combine cornstarch and juice mixture until smooth.

8. 8

   Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.

9. 9

   Cool slightly. Stir in reserved raspberries.

10. 10

    Cover and refrigerate until chilled. Serve with cream dessert.

* Per serving · 4 servings · Values may vary.

No additional tips available.