raspberry cream pie

Combine the wafer crumbs pecans and butter

Press into the bottom and up the sides of a gressed 9 inch pie pan

In a large bowl, beat t cream cheese, confectioners sugar, liqueur and vanilla until right and fluffy

Fold in whipped cream. Spread into crust. Chill until serving

In a small sauce pan, combine the sugar and the corn starch:-) stir in water and 1 1/2 cups raspberries. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Transfer to a bowl, refrigerate until chilled.

Spread topping over filling. Garnish with remaining raspberries