RED, WHITE AND BLUE BERRY PIE
Printed from COOKS.COM
1 (9 inch) baked pie crust
BERRY LAYER:
1 1/2 c. sugar
4 1/2 tbsp. cornstarch
1 1/2 c. water
1 tbsp. lemon juice
4 1/2 tbsp. raspberry gelatin
1 pt. fresh or frozen unsweetened blueberries
1 pt. fresh or frozen unsweetened raspberries
CREAM LAYER:
1 (4 oz.) cream cheese, room temperature
1/3 c. powdered sugar
1 (4 oz.) nondairy frozen topping, thawed
Berry Layer: combine sugar, cornstarch and water in medium saucepan,
stirring to dissolve. Cook until thick and clear. Add gelatin, stir
until dissolved. Divide mixture in half. Stir blueberries and lemon
juice into half of mixture; spread over bottom of pie shell.
Refrigerate. Fold raspberries gently into remaining mixture, set aside.
Cream Layer: beat cream cheese and sugar until smooth. Mix in topping,
spread over blueberry layer. Carefully spread raspberry layer over cream
layer. Chill 4 hours. Yields 8 servings
"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY"
*Angelique*
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
