Easy Raspberry Chiffon Pie

Directions

Preheat oven to 375℉ (190℃).

Roll out pastry to 11” circle; line 9” pie plate.

Trim and flute edges; prick bottom and sides with fork.

Bake 15 minutes, until golden brown.

Cool completely on wire rack.

Beat cream in small bowl on High until stiff peaks form; set aside.

Combine cream cheese and vanilla in medium bowl; beat until light and fluffy.

Blend in fruit spread, scraping sides of bowl frequently.

Reserve ½ cup of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain.

Spread evenly into cooled pie crust.

Chill at least 2 hours.

Just before serving, spoon reserved whipped cream around edge of pie.

Garnish with raspberries and fresh mint leaves, if desired.