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Ingredientes
- 1Â 1/2 c. Sugar
- 4Â 1/2 Tbsp. Cornstarch
- 1Â 1/2 c. Water
- 4Â 1/2 Tbsp. Raspberry gelatin pwdr
- 1 pt Fresh or possibly frzn unsweetened
- 1 tsp Lemon juice
- 1 x 9 inch pie crust, baked
- 1 pt Fresh or possibly frzn unsweetened
- 4 ounce Cream cheese, softened
- 1/3 c. Confectioner's sugar
- 4 ounce Frzn whipped topping, thaw
Direcciones
- In a medium saucepan, combine sugar, cornstarch and water; cook and stir till thick and clear. Stir in gelatin till dissolved. Divide mix in half. Stir blueberries and lemon juice into one half; spread in the bottom of the pie crust. Refrigeratetill set. Gently fold raspberries into remaining gelatin; set aside at room temp. In a mixing bowl, beat cream cheese and confectioner's sugar till smooth. Mix in whipped topping; spread over blueberry layer. Refrigeratetill set, about 2 hrs. Carefully spread raspberry mix over cream cheese layer. Refrigeratefor at least 4 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 8 servings | |
| Calories 389 | |
| Calories from Fat 125 | 32% |
| Total Fat 14.01g | 18% |
| Saturated Fat 7.08g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 175mg | 7% |
| Potassium 57mg | 2% |
| Total Carbs 65.19g | 17% |
| Dietary Fiber 0.6g | 2% |
| Sugars 46.18g | 31% |
| Protein 2.13g | 3% |
