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1
Pre-bake pie shell according to package directions for a single-crust pudding pie.
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2
Remove from oven.
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3
Put juice and sugar in saucepan and heat on medium stirring frequently.
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4
While this mixture is heating, make a slurry with the cornstarch, red glaze mix, and cold water.
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5
ONLY use as much water as you need to make the slurry pourable and not thick.
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6
When the juice and sugar is simmering and the sugar has dissolved completely, slowly stir in corn starch mixture and stir continually.
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7
When mixture is fully thickened it will be not quite pudding consistency, but not really pourable either.
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8
Mix fresh berries gently into thickened liquids.
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9
Scoop gently into pie crust and chill at least 3 hours, or until cooled completely.
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10
Put softened cream cheese in medium sized mixer bowl.
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11
Beat cream cheese and powdered sugar until smooth.
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12
SLOWLY add in milk and mix well so that it fully incorporates into the cream cheese.
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13
When all of the milk is mixed in well and the mixture is smooth, add in pudding mix and mix according to package directions.
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14
Place pudding mixture into large gallon sized baggie and chill one hour.
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15
When fully chilled, snip a corner of the tip and pipe onto the pie in a lattice pattern, if you are feeling creative, or however you'd like if you are not!
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16
Garnish with little dollops of raspberry jam if you want to, then cut into and enjoy!
