1 9-inch graham cracker crust pie shell (or *pastry crust)
1 cup whipping cream
1 pkg cream cheese (8 oz)
1 jar black raspberry spread or jam (10 oz)
1 cup fresh blackberries
In bowl, with mixer on medium-high, beat whipping cream until stiff peaks form, set aside.
In a large bowl beat cream cheese
Gently Fold in whipped cream. Spoon into pie shell. Cover, freeze 12-24 hours.
Garnish with fresh blackberries just before serving.
*You can also use a regular pastry crust- simply place a regular pastry crust into a 9" pie plate, brush generously with beaten egg white, bake at 375 for 5-7 minutes (or until flaky and browned). Remove from oven, cool COMPLETELY before adding filling.