If you like to bake, here is the recipe (warning - contains about a zillion calories):
RED RASPBERRY PIE

9 inch bottom pie crust (buy, make your own or try graham cracker crust)
FILLING:
8 ounces cream cheese, softened
½ Cup sugar
¼ teaspoon vanilla
3 Tablespoons milk
1 Cup whipping cream, whipped
TOPPING:
About 2 Cups fresh red raspberries
Glaze:
1 Cup fresh raspberries
¼ Cup sugar
¼ Cup water
½ teaspoon lemon juice
For filling – In a mixing bowl, beat together softened cream cheese, sugar, vanilla and milk with electric mixer. By hand, fold in whipped cream. With spatula scrape filling into baked bottom pie crust.
For topping - Arrange a layer of fresh red raspberries on top of filling.
For glaze – In a small saucepan, combine raspberries, sugar and water. Simmer for 5 minutes, then remove from heat and let cool for a few minutes. Blend, then strain. Stir in lemon juice and let cool.
Drizzle glaze over raspberries. Refrigerate pie.