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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A lovely multi-berry pie. Perfect for the 4th of July or other patriotic holidays. I have not made this yet. Please note - prep time does not include several long chilling times for each level of the 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 1 (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.
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