Red, White & Blue Pie

Name: Red, White & Blue Pie
Ingredients: 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 (4 ounce) container Cool Whip, thawed

11 ingredients

10 steps

Ingredients

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 (4 ounce) container Cool Whip, thawed

Directions

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.