A picturesque pie in Old Glory's colors.
- Set aside 1/4 cup blueberries for garnish. In small saucepan, combine 1/3 cup sugar, cornstarch and gelatin; stir in 1/2 cup cold water. Cook over low heat, stirring constantly until mixture boils; boil and stir 1 minute. Add blueberries; cook 2 minutes, stirring occasionally. Pour into pie shell; cover with plastic wrap. Refrigerate. Beat cream cheese, milk and 2 tablespoons sugar until smooth. Carefully spread over cooled blueberry layer. Arrange strawberry slices attractively over cream cheese, leaving space in center for reserved blueberries. Spoon glaze over strawberries; fill center with blueberries. Refrigerate, covered, several hours.
If using frozen blueberries, thaw; reserve juice. In place of water, add water to reserved blueberry juice to measure 1/2 cup.