Red, White and Blue Berry Pie



8 servings



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


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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1 Recipe Reviews

Robert L;imbaugh

Robert L;imbaugh reviewed Red, White and Blue Berry Pie on July 18, 2004

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.