Red, White and Blue Berry Pie |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Cindy Zarnstorff, Anchorage, Alaska Ingredients:
1-1/2 cups sugar |
1/4 cup plus 1-1/2 teaspoons cornstarch |
1-1/2 cups water |
4 tablespoons plus 1-1/2 teaspoons raspberry gelatin |
1 pint fresh or frozen unsweetened blueberries |
1 teaspoon lemon juice |
1 pastry shell (9 inches), baked |
1 pint fresh or frozen unsweetened raspberries |
4 ounces cream cheese, softened |
1/3 cup confectioners' sugar |
1-3/4 cups whipped topping |
Directions:
1. In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved.
2. Divide mixture in half. Stir blueberries and lemon juice into one portion; spread over crust. Chill until set. Gently fold raspberries into remaining gelatin mixture; cool to room temperature and set aside.
3. Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over blueberry layer. Chill until set, about 2 hours.
4. Carefully spread raspberry mixture over cream cheese layer. Chill for at least 4 hours. Yield: 8 servings.
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