Raspberry Cream Pie

(or Blackberry Cream Pie) 2 (9 inch) frozen pie crusts (Marie Callender's) baked  Filling: 1 (8 ounce) package low fat cream cheese, softened 1 C powdered sugar 1/2 C light sour cream 1 t vanilla dash salt 3 C cool whip Topping: 1 T cornstarch 1/4 C sugar 1 (8 ounce) fresh or frozen raspberries or blackberries 1 1/2 t water 1 1/2 t fresh lemon juice 1 T butter 1/2 t vanilla dash salt Take frozen pie crusts and prick the crust with a fork, several times all over. Bake according to package directions. I baked mine at 400 degrees for about 8 minutes.  Take the crusts out of the oven when golden brown and allow to cool completely.  Pour 1 tablespoon corn starch and 1/4 cup sugar into a medium sized sauce pan. Give it a nice stir to combine.  Add the package of frozen raspberries, or 1 heaping cup of fresh berries. Pour in 1 1/2 teaspoons of water and 1 1/2 teaspoons of lemon juice. Stir it around to combine.  Over medium high heat, bring the mixture to a boil stirring constantly.  The berries will break down nicely for you. Let it boil for a couple of minutes, or until the desired consistency is reached. It should be just a bit thinner than pudding.  Remove it from the heat, add 1 tablespoon butter, 1/2 teaspoon vanilla and a dash of salt. Let the butter melt for just a bit and then stir it in. Let it all cool completely.  If you are in a rush you could pour it into a bowl and set it in the fridge.  Place your softened cream cheese into your stand mixer or medium sized mixing bowl. Beat it until smooth. Add 1 C powdered sugar, 1 teaspoon vanilla and a dash of salt. Mix for about 2 minutes.  Add 1/2 C sour cream and 3 cups of cool whip. Mix until well combined, about 2 more minutes.  Pour the filling into the cooled pie crusts. Once the topping has cooled, pour it over the top of the filling.  Pop that baby into the fridge for 1 hour, then you are ready to serve.    Recipe from Jamie Cooks It Up!