GLAZED RASPBERRY PIE

5 cups fresh raspberries, divided

1 cup water, divided

1 cup sugar

3 tab. cornstarch

2 tab. lemon juice

1 pkg. (3 oz.) cream cheese, softened

1 tab. butter or margarine, softened

1 tab. milk

1 baked pie shell

Combine 2/3 cup raspberries and 2/3 cup water in saucepan. Simmer, uncovered, for 3 min. Strain raspberries; set juice aside. In another saucepan, combine sugar, cornstarch and remaining water until smooth. Add juice. Bring to a boil over medium heat; cook and stir for 2 min. or until thickened. Remove from the heat; stir in lemon juice. Cool. In a small mixing bowl, beat cream cheese, butter and milk until smooth. Spread onto the bottom and up the sides of pastry shell. Fill pie shell with remaining raspberries. Slowly pour glaze over berries. Refrigerate until serving.