Ingredients
- 9 pie crust
- 4 whipped topping (frozen)
- 350 ml water
- 300 gr sugar
- 75 gr raspberry gelatin powder
- 65 gr confectioners sugar
- 110 ml cream cheese
- 36 gr cornstarch
- 5 ml lemon juice
Recipe by: TASTE OF HOME In a medium saucepan, combine sugar, cornstarch and water; cook and stir until thick and clear. Stir in gelatin until dissolved. Divide mixture in half. Stir blueberries and lemon juice into one half; spread in the bottom of the pie crust. Chill until set. Gently fold raspberries into remaining gelatin; set aside at room temp. In a mixing bowl, beat cream cheese and confectioner's sugar until smooth. Fold in whipped topping; spread over blueberry layer. Chill until set, about 2 hours. Carefully spread raspberry mixture over cream cheese layer. Chill for at least 4 hours. ----
