Katie Hohenbrink’s Red, White and Blueberry Pie
This pie was second place at the Bluffton Relay for Pie pie-baking contest.

1 prebaked pie crust

Fruit filling:
1 ½ cups sugar
1 ½ cups water
¼ cup plus 1 ½ teaspoons cornstarch
4 Tablespoons plus 1 ½ teaspoons strawberry gelatin
1 pint fresh blueberries
1 teaspoon lemon juice
1 pint fresh strawberries

Cream filling:
½ cup whipping cream
8 oz. cream cheese
1/3 cup sugar
½ teaspoon vanilla

Whipped topping
Star cutouts for garnish

In a saucepan, combine the sugar, water and cornstarch until smooth.  Bring to a boil and cook and stir for 2 minutes or until thickened.  Stir in the gelatin until smooth.

Divide the mixture in half.  Fold the blueberries into one half and add the lemon juice. 

Spread over the crust.

Fold the strawberries into the remaining gelatin filling and set aside.

In a small bowl, beat the whipping cream until whipped. Set aside.

In another bowl, beat the cream cheese, sugar and vanilla.  Fold in the whipped cream and spread over the blueberries.  Chill for 2 hours.

Spread the strawberry filling over the cream filling.  Chill until set.

Top with whipped topping and the star cutouts.