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This simple, no-bake raspberry pie is an easy way to transform fresh summer berries into a cool, sweet treat, ideal after a light warm-weather supper.

Raspberry Glaze Pie

1 cup granulated sugar
3 tablespoons cornstarch
1/2 cup water
1 cup crushed rinsed raspberries
1 (3-ounce) package cream cheese, softened
5 cups raspberries, rinsed and drained well
1 (9-inch) baked pie crust

1. In a heavy medium saucepan, stir together sugar and cornstarch. Gradually stir in water and crushed raspberries. Cook over medium heat, stirring constantly as the mixture thickens; let it come to a boil. Continue cooking and stirring for 1 minute; remove from heat and let cool.
2. In a small mixing bowl, beat cream cheese until smooth; spread in bottom of a 9-inch baked pie crust. Fill with raspberries; pour cooked raspberry mixture on top.
3. Refrigerate for 3 hours or until set.

Makes 8 servings.