Red, White and Blue Berry Pie

• 1-1/2 cup sugar
• 4-1/2 tbsp. cornstarch
• 1-1/2 cup water
• 4-1/2 tbsp. raspberry gelatin powder
• 1 pint fresh
• frozen unsweetened blueberries
• 1 tsp. lemon juice
• 1 9-inch pie crust, baked
• 1 pint fresh
• frozen unsweetened raspberries
• 4 oz. cream cheese, softened
• 1/3 cup confectioners' sugar
• 4 oz. frozen whipped topping, thawed

1. In a medium saucepan, combine sugar, cornstarch and water; cook and stir until thick and clear.
2. Stir in gelatin until dissolved.
3. Divide mixture in half.
4. Stir blueberries and lemon juice into one half; spread in the bottom of the pie crust.
5. Chill until set.
6. Gently fold raspberries into remaining gelatin; set aside at room temperature.
7. In a mixing bowl, beat cream cheese and confectioner's sugar until smooth.
8. Fold in whipped topping; spread over blueberry layer.
9. Chill until set, about 2 hours.
10. Carefully spread raspberry mixture over cream cheese layer.
11. Chill for at least 4 hours.

sugar, cornstarch, water, raspberry gelatin powder, fresh, blueberries, lemon juice, pie crust, fresh, raspberries, cream cheese, sugar, frozen whipped topping

Taken from www.foodgeeks.com/recipes/3370 (may not work)