Ingredients:
 
1-1/2 cups sugar
1/4 cup plus 1-1/2 teaspoons cornstarch
1-1/2 cups water
4 tablespoons plus 1-1/2 teaspoons raspberry gelatin
1 pint fresh or frozen unsweetened blueberries
1 teaspoon lemon juice
1 pastry shell (9 inches), baked
1 pint fresh or frozen unsweetened raspberries
4 ounces cream cheese, softened
1/3 cup confectioners' sugar
1-3/4 cups whipped topping
 
Directions:

In a large saucepan, combine the sugar, cornstarch and water and stir until smooth. Bring the mixture to a boil and cook while stirring for 2 minutes or until thickened.

Stir in the gelatin until dissolved and divide the mixture in half.

Stir the blueberries and lemon juice into one portion, Spread the mixture evenly over the crust. Chill in the refrigerator until set.

Gently fold the raspberries into remaining gelatin mixture; cool to room temperature and set aside.

While the raspberry mixture is setting, beat the cream cheese and confectioners' sugar in a small bowl until smooth.

Fold in the whipped topping and spread over blueberry layer. Chill in the refrigerator until set, about 2 hours.

Once the mixture is set, carefully spread the raspberry mixture over cream cheese layer and chill in the refrigerator for at least 4 hours, serve chilled.