"RED, WHITE AND BLUE BERRY CREAM PIE"

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 13

1 - pastry shell (9 inches), baked
FOR THE BERRY LAYER
1 1/2 cup(s) sugar
1/4 cup(s) plus 1-1/2 teaspoons cornstarch
1 1/2 cup(s) water
1/4 cup(s) plus 1-1/2 teaspoons raspberry gelatin
1 pint(s) fresh or frozen unsweetened blueberries
1 teaspoon(s) lemon juice
1 pint(s) fresh or frozen unsweetened raspberries
FOR THE CREAM LAYER
4 ounce(s) cream cheese, softened
1/3 cup(s) confectioners' sugar
1 3/4 cup(s) whipped topping

Steps:

For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add gelatin; stir until dissolved.
Divide mixture in half. Stir blueberries and lemon juice into half of the mixture; spread over bottom of pie shell. Refrigerate. Fold raspberries gently into remaining half of mixture; set aside.
For cream layer, beat together cheese and sugar until smooth. Mix in the topping; spread over blueberry layer. Refrigerator until set. Carefully spread raspberry layer over cream layer. Chill for at least 4 hours before serving.