We used to make this dessert when we lived in Kodiak (Alaska). We'd use the salmonberries that grew in the bushes beside our house. Now we settle for store-bought raspberries, but eventually we'll grow some of our own berries again. Ingredients:
1 c. sugar
1 c. cold water
2 Tbsp corn starch
1/2 c. raspberry jello powder
8 oz. cream cheese
1 container cool whip
1. Bring first 4 ingredients to a boil until thickens - let cool.
2. Mix together cream cheese and cool whip in stand mixer. Spread on top of graham cracker crust.
3. Place berries on top of cool whip mixture, then pour the sugar mixture over berries.
4. Refrigerate for a few hours.
I accidently made this with fat free cream cheese. It was still delicious, but didn't have that creamy cheesecake-y smoothness to it. It was great as is, but I might add more fruit next time - maybe add some strawberries, kiwi, blueberries or blackberries.