Red, White & Blue Berry Pie

Directions

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.