4-1/2 tablespoons cornstarch
1-1/2 cups water
4-1/2 tablespoons raspberry gelatin powder
1 pint fresh or frozen unsweetened blueberries
1 teaspoon lemon juice
1 (9-inch) pie crust, baked
1 pint fresh or frozen unsweetened raspberries
4 ounces cream cheese, softened
1/3 cup confectioner's sugar
4 ounces frozen whipped topping, thawed
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 temperature. 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.
Makes 8 servings.