Red, White And Blue Berry Pie

• 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

1. 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.
2. 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.
3. 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.
4. Carefully spread raspberry mixture over cream cheese layer. Chill for at least 4 hours.

sugar, cornstarch, water, raspberry gelatin, blueberries, lemon juice, pastry shell, raspberries, cream cheese, sugar, topping

Taken from www.tasteofhome.com/recipes/red-white-and-blue-berry-pie/ (may not work)