No Cook Summer Cheesecake Pie

• 1 (8 ounce) package Philadelphia Cream Cheese, softened
• 2 tablespoons sugar
• 2 cups thawed Cool Whip Topping, divided
• 1 (6 ounce) honey maid graham cracker pie crust
• 34 cup boiling water
• 1 (3 ounce) package strawberry gelatin
• 12 cup ice cube
• 12 cup blueberries
• 1 12 cups strawberries, halved

1. BEAT cream cheese and sugar in large bowl with wire whisk until well blended.
2. Gently stir in 1 cup of the whipped topping; spread onto bottom of crust.
3. STIR boiling water into dry gelatin mix in medium bowl at least 2 minute until completely dissolved.
4. Add ice cubes; stir until ice is completely melted.
5. Let stand 5 minute or until gelatin is consistency of unbeaten egg whites.
6. Meanwhile, arrange blueberries in single layer in center of pie; surround with strawberries.
7. Cover with gelatin.
8. REFRIGERATE 3 hours or until firm.
9. Cut into eight slices.
10. Top each slice with 2 tablespoons of the remaining whipped topping just before serving.
11. Store leftover pie in refrigerator.

cream cheese, sugar, topping, honey, boiling water, strawberry gelatin, blueberries, strawberries

Taken from www.food.com/recipe/no-cook-summer-cheesecake-pie-179965 (may not work)