1 ½ cups sugar

4 ½ Tbs. cornstarch

1 ½ cups water

4 ½ Tbs. raspberry flavored jello

1 pint fresh or frozen blueberries

1 tsp. lemon juice

1 9-in. pie crust, baked

1 pint fresh or frozen raspberries

4 oz. cream cheese, softened

1/3 cups powdered sugar

4 oz. Cool Whip, thawed

In a medium saucepan, combine sugar, cornstarch and water; cook until thick and clear.  Stir in jello until dissolved.  Divide mixture in half.  Stir blueberries and lemon juice into one half; spread in the bottom of the pie crust.  Chill until set.  Gently fold raspberries into remaining jello mixture; set aside at room temperature.  Beat together cream cheese and powdered sugar until smooth.  Fold in whipped topping, spread over blueberry layer.  Chill until set, about 2 hours.  Carefully spread raspberry mixture over cream cheese layer.  Chill for at least 4 hours.