| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Tasteofhome | 8 | servings | |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 4 1/2 | tb | Cornstarch |
| 1 1/2 | c | Water |
| 4 1/2 | tb | Raspberry gelatin powder |
| 1 | pt | Fresh or frozen unsweetened |
| 1 | ts | Lemon juice |
| 1 | 9 inch pie crust; baked | |
| 1 | pt | Fresh or frozen unsweetened |
| 4 | oz | Cream cheese; softened |
| 1/3 | c | Confectioner's sugar |
| 4 | oz | Frozen whipped topping; thaw |
INSTRUCTIONS
Recipe by: TASTE OF HOME 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. Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Converted by MM_Buster v2.0l.
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