Easy Raspberry Cream Cheese Chiffon Pie

Easy Raspberry Cream Cheese Chiffon Pie 1 pie crust 10 ounces raspberry preserves (or any perverves that you like) 2 cups heavy cream 6 ounces cream cheese, softened 1 teaspoon almond extract 1 teaspoon vanilla extract fresh raspberry ( to garnish) Preheat oven to 375. Roll out pastry to 11" circle; line 9" pie plate. Trim and flute edges; prick bottom and sides with fork. Bake 15 minutes, until golden brown. Cool completely on wire rack. Beat cream in small bowl on High until stiff peaks form; set aside. Combine cream cheese almond and vanilla in medium bowl; beat until light and fluffy. Blend in fruit spread, scraping sides of bowl frequently. Reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain. Spread evenly into cooled pie crust. Chill at least 2 hours to overnight. Just before serving, spoon reserved whipped cream around edge of pie. Garnish with raspberries.