Red, White & Blueberry Pie

Ingredients:
9-inch baked pie crust
Berry Layer:
1-1/2 cups of sugar
4-1/2 tablespoons of cornstarch
1-1/2 cups of water
4-1/2 tablespoons of raspberry gelatin dessert granules
1 pint of fresh or frozen whole, unsweetened blueberries
1 teaspoon of fresh lemon juice
1 pint of fresh or frozen whole, unsweetened raspberries

Cream Layer:
4 ounces of cream cheese, room temperature
1/3 cup of confectioners' sugar
4 ounces of nondairy frozen topping, thawed.

Directions:
For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add gelatin; stir until dissolved. Divide mixture in 1/2. Stir blueberries and lemon juice into half of the mixture; spread over bottom of pie shell. Refrigerate. Fold raspberries gently into remaining half of mixture; set aside. For cream layer, beat together cheese and sugar until smooth. Mix in the topping; spread over blueberry layer. Refrigerate until set. Carefully spread raspberry layer over cream layer. Chill at least 4 hours before serving.