Red, & Blue Pie

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1 9-inch pie pastry, baked and cooled
• 1 1/2 cups granulated sugar
• 4 1/2 tablespoons cornstarch
• 1 1/2 cups water
• 4 1/2 tablespoons pre-sweetened raspberry gelatin powder
• 1 pint unsweetened blueberries (fresh or frozen)
• 1 teaspoon lemon juice
• 1 pint unsweetened raspberry (fresh or frozen)
• 4 ounces neufchatel cheese or 4 ounces cream cheese, softened
• 1/3 cup powdered sugar
• 1 (4 ounce) container cool whip lite or 1 (4 ounce) container cool whip, thawed

Recipe

• 1 in a medium saucepan, mix sugar, cornstarch, and water; cook, stirring, until thickened and clear.
• 2 stir in gelatin powder until dissolved, then divide this mixture into two equal portions.
• 3 add blueberries and lemon juice to one portion, stirring gently to coat.
• 4 spread blueberry mixture into the pie pastry, cover, and chill until set.
• 5 meanwhile, gently fold raspberries into the other portion of sauce and let stand, covered, at room temperature while you continue.
• 6 beat cream cheese and powdered sugar together until smooth.
• 7 fold in cool whip; spread over the blueberry layer.
• 8 chill until set, about 2 hours.
• 9 carefully spread raspberry mixture over the cream cheese layer.
• 10 cover and chill at least 4 hours.