“A lovely multi-berry pie. Perfect for the 4th of July or other patriotic holidays. Adapted from a 1995 issue of Taste of Home. I have not made this yet. Please note - prep time does not include several long chilling times for each level of the pie.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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