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.
Yields
8 servings