Title: Red, White and Blue Berry Pie
Categories: Desserts, Fruits
Yield: 8 Servings
1 1/2 c Sugar
4 1/2 tb Cornstarch
1 1/2 c Water
4 1/2 tb Raspberry gelatin powder
1 pt Fresh or frozen unsweetened
1 ts Lemon juice
1 9 inch pie crust; baked
1 pt Fresh or frozen unsweetened
4 oz Cream cheese; softened
1/3 c Confectioner's sugar
4 oz Frozen whipped topping; thaw
Recipe by: TASTE OF HOME
In a medium saucepan, combine sugar, cornstarch and
water; cook and stir until thick and clear. Stir in
gelatin until dissolved. Divide mixture in half. Stir
blueberries and lemon juice into one half; spread in
the bottom of the pie crust. Chill until set. Gently
fold raspberries into remaining gelatin; set aside at
room temp. In a mixing bowl, beat cream cheese and
confectioner's sugar until smooth. Fold in whipped
topping; spread over blueberry layer. Chill until set,
about 2 hours. Carefully spread raspberry mixture over
cream cheese layer. Chill for at least 4 hours.
