This beautiful pie is delicious too. Use Hot Water Pastry to make the pie shell. You can use a 9" pie pan or a tart pan with removable bottom.
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Ingredients:
- 1 baked and cooled 9" pie shell or 10" tart shell
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/8 tsp. salt
- 1-3/4 cups water
- 3 oz. pkg. raspberry jello
- 1-1/2 cups raspberries
- 1-1/2 cups blueberries
- 3 oz. pkg. cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp. vanilla
- 1/8 tsp. salt
- 1 cup whipping cream, whipped
Preparation:
Combine 3/4 cup sugar, cornstarch, and 1/8 tsp. salt in a large heavy saucepan. Gradually stir in water with wire whisk. Cook and stir over medium heat until mixture comes to a boil and is thickened and clear. Add gelatin and stir until dissolved. Divide in half and place each half into a medium bowl.
Stir raspberries into one half of the gelatin mixture and stir the blueberries into the other half. Chill both mixtures until slightly thickened.
Meanwhile, mix cream cheese, powdered sugar, vanilla and 1/8 tsp. salt until smooth. Beat in whipped cream.
Spread half of the cream cheese mixture into bottom of baked and cooled pie shell. Top with raspberry mixture. Carefully spread remaining cream cheese mixture on the raspberry mixture, and top with the blueberry mixture. Cover pie and chill for at least 2 hours before cutting. 8 servings
