| 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.
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