9 inch baked pie crust

BERRY LAYERS:

1 1/2 c. sugar
4 1/2 tbsp. cornstarch
1 1/2 c. water
4 1/2 tsp. raspberry gelatin dessert granules
1 pt. fresh or frozen whole unsweetened blueberries
1 tsp. fresh lemon juice
1 pt. fresh or frozen whole unsweetened raspberries

CREAM LAYER:

4 oz. cream cheese, room temp.
1/3 c. powdered sugar
4 oz. non dairy frozen topping, thawed

For berry layers, 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 1/2 of mixture, spread over bottom of pie shell. Refrigerate. Fold raspberries gently into remaining half of mixture, set aside.

For cream layer, beat together cheese and sugar until smooth. Mix in the topping; spread over blueberry layer. Refrigerate until set. Carefully spread raspberry layer over cream layer. Chill at least 4 hours before serving.