1 (9 inch) baked pie crust

BERRY LAYER:

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

CREAM LAYER:

1 (4 oz.) cream cheese, room temperature
1/3 c. powdered sugar
1 (4 oz.) nondairy frozen topping, thawed

Berry Layer: 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 half of mixture; spread over bottom of pie shell. Refrigerate. Fold raspberries gently into remaining mixture, set aside.

Cream Layer: beat cream cheese and sugar until smooth. Mix in topping, spread over blueberry layer. Carefully spread raspberry layer over cream layer. Chill 4 hours. Yields 8 servings.