• 2servings
  • 30minutes

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Nutrition Info . . .

VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 package(s) (8 oz) cream cheese

  2. 1 package(s) blue colored gelatin

  3. 1 package(s) raspberry flavored gelatin

  4. 2 package(s) CANDIQUIK vanilla coating

  5. 1 pint(s) fresh blueberries

  6. 1 package(s) (6 oz) fresh raspberries

  7. 3 container(s) (8 oz) whipped topping, thawed

  8. 2 package(s) (10 in) graham cracker crusts

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat 2 packages of cream cheese with an electric mixer, until soft.

  2. Add package of Blue colored gelatin; mix until well blended.

  3. Melt 1 package CANDIQUIK vanilla coating. Add to cream cheese mixture; mix until well blended.

  4. Fold in 1 container of whipped topping, a third of the container at a time, until well blended.

  5. Fold in blueberries, if desired. Save some for garnish.

  6. Carefully spoon half of mixture into one crust and half into the other crust; set aside.

  7. Repeat steps 1-6 using Raspberry gelatin and fresh raspberries.

  8. Spoon half of remaining container of whipped topping on top of each pie.

  9. Garnish with extra blueberries and raspberries. Place in refrigerator until ready to serve.


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