Red, White and Blue Berry Pie
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Ingredients
| 1-1/2 cup | sugar | | 4-1/2 tbsp. | cornstarch | | 1-1/2 cup | water | | 4-1/2 tbsp. | raspberry gelatin powder | | 1 pint | fresh or | | frozen unsweetened blueberries | | 1 tsp. | lemon juice | | 1 | 9-inch pie crust, baked | | 1 pint | fresh or | | frozen unsweetened raspberries | | 4 oz. | cream cheese, softened | | 1/3 cup | confectioners' sugar | | 4 oz. | frozen whipped topping, thawed |
1 Recipe Reviews
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This is an awesome recipe! Everywhere we have taken it, it disappears in a flash and all that's left are raves. This is a keeper.
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Instructions
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 temperature. 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.
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