Raspberry Cream Pie - Mom

 1/2 pint whipping cream

4 oz cream cheese

1/2 c. vsugar

1 tsp vanilla

1/2 can raspberry pie filling

Whip the whipping cream. In a separate bowl, cream together the cream cheese and sugar. Add the vanilla. Mix whipped cream into cream cheese mixture until well combined (Mixture will be thick, but be careful not to get it too stiff or it will turn to butter). Pour into baked pie shell. Chill 2 or more hours. Smooth top, then top with raspberry pie filling. 

Best when eaten @24 hours. Great at a couple of hours.