Very Berry Pie

Blackberry

4 Cups blackberries

1 Cup sugar

3 tablespoons cornstarch

*****OR*******

Raspberry

6 Cups Raspberries divided

1 Cup sugar

½ Cup water

3 Tablespoons cornstarch

Filling

1 Cup light whipped topping

1 package 8 ounces fat free cream cheese softened

1 Cup powdered sugar

1 reduced fat graham cracker crust

Mash about 2 cups fruit, place in sauce pan add sugar, cornstarch, and water bring to a boil stirring constantly : cook for 2 minutes. Cool to room temperature, about 20 minutes. Meanwhile for filling beat whipped topping, powdered sugar and cream cheese in a mixing bowl. Spread into crust. Top with remaining berries. Poor cooled sauce over the top. Refrigerate until set about 3 hours. Store in the refrigerator. Makes 8 about servings. At around 350 calories per serving

** I like to reduce the amount of sugar. When reducing sugar you need to add more cornstarch for it to set up.

Cherry Fluff

1 Carton (8 ounces) frozen light whipped topping

1 Can (20 ounce) crushed pineapple drained

1 Can (21 ounces) Cherry pie filling (I used the lite pie filling)

1 Can fat free sweetened condensed milk

½ Cup coconut

¼ Cup chopped pecans

Combine all in a large bowl, mix well. Chill overnight (tastes good in less time but gets better as it sets) makes 12 2/3 cup servings. 250 calories.