Red White and Blue Berry Pie
1-1/2 cups sugar
1/4 cup plus 1-1/2 teaspoons cornstarch
1-1/2 cups water
4 tablespoons plus 1-1/2 teaspoons raspberry gelatin
1 pint fresh or frozen unsweetened blueberries
1 teaspoon lemon juice
1 pastry shell (9 inches), baked
1 pint fresh or frozen unsweetened raspberries
4 ounces cream cheese, softened
1/3 cup confectioners' sugar
1-3/4 cups whipped topping
In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved. Divide mixture in half. Stir blueberries and lemon juice into one portion; spread over crust. Chill until set. Gently fold raspberries into remaining gelatin mixture; cool to room temperature and set aside.
Meanwhile, in a small bowl, beat cream cheese and confectioners' 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. Makes 8 servings
.
.