- 1 (8 ounce) package cream cheese, softened
- 1/4 cup sugar
- 1/2 cup heavy whipping cream, whipped
- 1 (10 ounce) package frozen sweetened raspberries, thawed
- 1 tablespoon cornstarch
- In a small mixing bowl, beat the 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 nonstick 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.