Instructions: In a medium saucepan, combine sugar, cornstarch and water; cook and stir until thick and clear. Stir in gelatin 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 gelatin; set aside at room temp. In a mixing bowl, beat cream cheese and confectioners 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.

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