Directions

1. In a medium bowl and using an electric mixer, beat together cream cheese and whipping cream at medium speed until smooth and creamy. Spread evenly in pie shell. Refrigerate, covered, 1 hour or until firm.
2. Meanwhile, in another medium bowl mash 2 cups of the raspberries with a fork. Stir in sugar; let stand 1 hour. Press berry mixture through a fine sieve.
3. In a small saucepan stir together pineapple juice, cornstarch and sieved berries over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Let cool.
4. Spread three-fourths of the cooked berry mixture on cream cheese layer in pie shell; top with remaining berries. Spread remaining cooked berry mixture on berries. Refrigerate, covered, 1 hour or until set. Top with whipped topping, and serve.