Easy Raspberry Chiffon Pie

Yields:	1 pie
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Preheat oven to 375.

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 1/2 c 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.

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This is an excellent recipe. My Cuban boyfriend loved it and said it reminded him of home. I did add a little bit more vinegar