"To me, this colorful pie is the epitome of summer. Bright blueberries and raspberries sandwich a cream cheese layer in the pie that’s quite festive. I can’t imagine a Fourth of July party without it. —Cindy Zarnstorff, Anchorage, Alaska..."
INGREDIENTS
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1-1/2 cups sugar
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1/4 cup plus 1-1/2 teaspoons cornstarch
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1-1/2 cups water
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4 tablespoons plus 1-1/2 teaspoons raspberry gelatin
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1 pint fresh or frozen unsweetened blueberries
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1 teaspoon lemon juice
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1 pastry shell (9 inches), baked
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1 pint fresh or frozen unsweetened raspberries
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4 ounces cream cheese, softened
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1/3 cup confectioners' sugar
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1-3/4 cups whipped topping