Red, White and Blue Berry Pie Recipe

Red, White and Blue Berry Pie Recipe


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

How to make it

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.
Yield: 8 servings.