Raspberry Cream Cheese Yields: 4 cups 2 8-oz pkgs cream cheese, softened 2 tbsp. sugar 1 cup fresh or frozen raspberries, thawed 1-2 tbsp. kirschwasser (raspberry liqour) Directions: Whip cream cheese in food processor or blender until smooth. Add 6 to 8 raspberries (reserve remaining raspberries for garnish). Add sugar and kirschwasser. Blend until fluffy and sugar dissolves, scraping down sides often. Spoon into serving bowl and refrigerate overnight.