South Jersey Dining Guide

RED, WHITE and BLUEBERRY PIE
Elissa Armbruster - Medford Lakes

1 1/2 cups sugar
4 1/2 tbsp cornstarch
1 1/2 cups water
4 1/2 tbsp raspberry Jello
1 pint fresh or frozen blueberries
1 tsp lemon juice
1 9-inch pie crust, baked
1 pint fresh or frozen raspberries
4 oz. cream cheese (softened)
1/3 cup confectioner's sugar
1 carton Cool Whip (thawed)

In a saucepan, combine sugar, cornstarch and water; cook and stir until mixture is thick and clear. Stir in Jello until it dissolves. Divide mixture in half. Stir blueberries and lemon juice into one half; spread on bottom of pie crust. Chill until set. Gently fold raspberries into remaining Jello mix; set aside at room temperature. Beat cream cheese and confectioner's sugar together until smooth. Fold in Cool Whip; spread over blueberry layer. Chill until set, about two hours. Carefully spread raspberry mixture over cream cheese layer. Chill at least four hours before serving.

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