RED, WHITE and BLUEBERRY PIE Elissa Armbruster - Medford Lakes
1 1/2 cups sugar 4 1/2 tbsp cornstarch 1 1/2 cups water 4 1/2 tbsp raspberry Jello 1 pint fresh or frozen blueberries 1 tsp lemon juice 1 9-inch pie crust, baked 1 pint fresh or frozen raspberries 4 oz. cream cheese (softened) 1/3 cup confectioner's sugar 1 carton Cool Whip (thawed)
In a saucepan, combine sugar, cornstarch and water; cook and stir until mixture is thick and clear. Stir in Jello until it dissolves. Divide mixture in half. Stir blueberries and lemon juice into one half; spread on bottom of pie crust. Chill until set. Gently fold raspberries into remaining Jello mix; set aside at room temperature. Beat cream cheese and confectioner's sugar together until smooth. Fold in Cool Whip; spread over blueberry layer. Chill until set, about two hours. Carefully spread raspberry mixture over cream cheese layer. Chill at least four hours before serving.