“Red, White and Blue Berry Cream Pie”

Name: "Red, White and Blue Berry Cream Pie"
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings.
Ingredients: 1 pastry shell (9 inches), baked; BERRY LAYER:; 1-1/2 cups sugar; 1/4 cup plus 1-1/2 teaspoons cornstarch; 1-1/2 cups water; 1/4 cup plus 1-1/2 teaspoons raspberry gelatin; 1 pint fresh or frozen unsweetened blueberries; 1 teaspoon lemon juice; 1 pint fresh or frozen unsweetened raspberries; CREAM LAYER:; 4 ounces cream cheese, softened; 1/3 cup confectioners' sugar; 1-3/4 cups whipped topping

This pie is one I frequently make for bake sales at our church. I can hardly ever set it down on the sale table without someone picking it right up and saying, "Mark this one sold!" —Cindy Zarnstorff, Anchorage, Alaska

Ingredients

1 pastry shell (9 inches), baked
BERRY LAYER:
1-1/2 cups sugar
1/4 cup plus 1-1/2 teaspoons cornstarch
1-1/2 cups water
1/4 cup plus 1-1/2 teaspoons raspberry gelatin
1 pint fresh or frozen unsweetened blueberries
1 teaspoon lemon juice
1 pint fresh or frozen unsweetened raspberries
CREAM LAYER:
4 ounces cream cheese, softened
1/3 cup confectioners' sugar
1-3/4 cups whipped topping

Directions

For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add gelatin; stir until dissolved.
Divide mixture in half. Stir blueberries and lemon juice into half of the mixture; spread over bottom of pie shell. Refrigerate. Fold raspberries gently into remaining half of mixture; set aside.
For cream layer, beat together cheese and sugar until smooth. Mix in the topping; spread over blueberry layer. Refrigerator until set. Carefully spread raspberry layer over cream layer. Chill for at least 4 hours before serving.