“Red, White And Blue Berry Cream Pie”

• 1 pastry shell (9 inches), baked
• 1-1/2 cups sugar
• 1/4 cup plus 1-1/2 teaspoons cornstarch
• 1-1/2 cups water
• 1/4 cup plus 1-1/2 teaspoons raspberry gelatin
• 1 pint fresh or frozen unsweetened blueberries
• 1 teaspoon lemon juice
• 1 pint fresh or frozen unsweetened raspberries
• 4 ounces cream cheese, softened
• 1/3 cup confectioners' sugar
• 1-3/4 cups whipped topping

1. For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add gelatin; stir until dissolved.
2. 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.
3. 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.

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

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