Instructions

1. Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. Let simmer until raspberries have broken down, about 15 minutes. Remove and strain mixture in a fine mesh sieve. Return “juice” to heat and add the cornstarch/water mixture to the raspberry “juice” stirring constantly. Bring it to a boil and simmer for 5 minutes. Remove and cool completely. It should set up into a jelly substance. Beat the cream cheese until smooth. Add the cooled raspberry jelly to the cream cheese and beat until mixed. Stir in the cool whip until it’s mixed in with the raspberry cream cheese.