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1 package (3 ozs) cream cheese, softened
2 tablespoons milk
1 baked 9-inch pastry shell
1 package (3 ozs) raspberry-flavored gelatin
2 tablespoons sugar
1 1/4 cups boiling water
1 package (10 ozs) frozen raspberries

Mix cream cheese and milk until creamy and well blended. Spread over bottom of cooled baked pastry shell.

Add gelatin and sugar to boiling water; stir to dissolve. Add frozen raspberries; stir to break up the berries. Pour into pastry shell. Chill in refrigerator until set. Top with sweetened whipped cream or a fluting of whipped cream cheese, if desired. Yield: 6 servings.