• Whisk together the cornstarch and sugar until no cornstarch lumps remain.
• Add the water, raspberries, and lemon juice to the pan.
• Cook over medium heat, stirring frequently, until the mixture thickens.
• Set aside.

CRUST

• Prepare the crust by stirring together melted butter, graham cracker crumbs, and sugar until well combined.
• Press the mixture evenly into the bottom of a 9 x 13 inch baking dish, ensuring it covers the entire base of the dish uniformly.

CREAM CHEESE LAYER

• In a large bowl, beat together powdered sugar, cream cheese, milk, and vanilla extract until the mixture is smooth and creamy.
• Gently fold in the whipped cream until well incorporated.
• Carefully spread this cream cheese mixture over the prepared crust, being cautious not to break the crust.
• Once the cream cheese layer is evenly spread, carefully add the cooled raspberry filling on top.
• Spread it gently to cover the entire surface.
• This layer should be added with care to maintain the integrity of the dessert layers below.
• Chill the assembled dessert in the refrigerator for at least 6 hours to allow the layers to set properly.
• Once chilled, the dessert is ready to be served.
• Recipe from Mollys Home Guide.