Very Raspberry Pie

Directions

1. Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add sugar, cornstarch and water.
2. Bring to a boil, stirring constantly; cook and stir 2 minutes longer. If desired, strain to remove berry seeds. Cool to room temperature, about 20 minutes.
3. Meanwhile, in a small bowl, beat cream cheese, whipped topping and confectioners' sugar. Spread over bottom of crust.
4. Top with remaining 4 cups raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours.
5. Store in the refrigerator. If desired, garnish with mint.