RASPBERRY AND CREAM PIE

Steps:

• Prepare and bake pie crust as per directions on package or recipe. Cool completely.
• For raspberry layer, combine sugar, cornstarch and 1/8 teaspoon salt in medium saucepan. Stir in water gradually.
• Cook and stir on medium heat until mixture comes to a boil and is thickened and clear.
• Add gelatin. Stir until dissolved.
• Stir in raspberries.
• Refrigerate until slightly thickened.
• For cream layer, combine cream cheese, 1/3 cup confectioners' sugar, vanilla and 1/8 teaspoon salt in medium bowl.
• Beat at medium speed of electric mixer until smooth.
• Beat in whipped cream.
• Spread half of cream mixture in bottom of cooled baked pie crust.
• Top with half of raspberry mixture.
• Repeat layers.
• Refrigerate 1 hour.
• For drizzle, combine chocolate and shortening in small microwave-safe bowl.
• Microwave at 50% (MEDIUM) for 1 minute. Stir.
• Repeat until melted and smooth.
• (Or, melt on rangetop in small saucepan on very low heat.)
• Stir in 3/4 cup confectioners' sugar and 1/8 teaspoon salt until fine crumbs form.
• Stir in milk, a little at a time, until mixture is of desired consistency.
• Drizzle over raspberry layer and edge of crust.
• Refrigerate at least 1 to 2 hours before serving.