Crust and Filling
1 crumb crust or 1 baked pastry shell
8 ounces cream cheese
1 1/3 cups sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 can black raspberry pie filling
1/2 cup raspberry juice
2 tablespoons sugar
2 teaspoons cornstarch
1 cup mashed black raspberries
Soften cream cheese. Whip until fluffy. Gradually add milk, continuing to beat until well blended. Add lemon juice and vanilla extract; mix well. Pour into crust and chill for 3 hours.
Raspberry Glaze: Blend first 3 ingredients. Cook, stirring constantly, until thickened and clear. Add raspberries; cool. Top with Cool Whip.