| Red, White & Blueberry Pie 9-inch baked pie crust Berry Layer: 1-1/2 cups of sugar 4-1/2 tablespoons of cornstarch 1-1/2 cups of water 4-1/2 tablespoons of raspberry gelatin dessert granules 1 pint of fresh or frozen whole, unsweetened blueberries 1 teaspoon of fresh lemon juice 1 pint of fresh or frozen whole, unsweetened raspberries Cream Layer: 4 ounces of cream cheese, room temperature 1/3 cup of confectioners' sugar 4 ounces of nondairy frozen topping, thawed. 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 1/2. 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. Refrigerate until set. Carefully spread raspberry layer over cream layer. Chill at least 4 hours before serving. |
