Red White and Blueberry Pie |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 12 |
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This recipe comes from Light and Tasty. Enjoy. Cook time is chill time. Ingredients:
1 1/2 cups sugar |
4 1/2 teaspoons cornstarch |
1 1/2 cups water |
4 1/2 tablespoons raspberry jell-o gelatin (the powder) |
1 teaspoon lemon juice |
9 inches pie crusts, baked |
2 cups blueberries, fresh |
2 cups raspberries, fresh |
4 ounces cream cheese, softened |
1/3 cup confectioners' sugar |
1 (8 ounce) carton cool whip |
Directions:
1. In a medium saucepan, over medium heat, combine sugar, cornstarch, and water.
2. Cook and stir until thick and clear.
3. Stir in gelatin until dissolved.
4. Divide mixture in half.
5. Stir blueberries and lemon juice into one half and spread into the bottom of the pie crust.
6. Chill until set.
7. Gently fold raspberries into remaining gelatin mixture and set aside at room temperature.
8. In a mixing bowl, beat cream cheese and confectioners sugar.
9. Fold in whipped topping.
10. Spread over blueberry layer and chill until set.
11. Carefully spread raspberry mixture over cream cheese layer.
12. Chill for at least 4 hours.
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