Raspberry Chocolate Pie
This is apparently 'to die for'!
In a saucepan mix 3T of sugar with 1T of cornstarch. Stir in 2 bags of frozen raspberries. Bring to a boil over medium heat, stirring as needed to keep mixture from sticking to the pan. Boil for 2 minutes, remove from heat and let cool for 15 minutes.
In a baked pie shell, pour above raspberry mixture into pie shell and refrigerate for about an hour.
In a mixing bowl beat 8oz cream cheese, 1/3 cup sugar, ½ tsp. vanilla until creamy. Fold in 2 cups of whipped cream and then spoon mixture over raspberry layer.
Melt 2 Hershey’s milk chocolate bars with 3T butter, stir together and pour over pie. Refrigerate - ready to serve in about 15 minutes.