Red, White and Blue Berry Pie

by Tabatha Baldwin

Servings: 8 servings

INGREDIENTS

1-1/2 cups sugar
4-1/2 tbsp. cornstarch
1-1/2 cups 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 confectioner's sugar
4 oz. frozen whipped topping, thawed

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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Tagged: berrypie, desserts, pies add tags

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