Ingredients:
Blueberry and Raspberry Sauce:
1 cup fresh raspberries
1 cup fresh blueberries
1/2 cup water, divided
6 tablespoons granulated sugar, divided
1 spoon of cornstarch
Crust:
1 1/2 cups finely ground graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
1/2 spoon of ground cinnamon
Fill:
8 oz cream cheese
1/3 cup granulated sugar
1 cup heavy whipping cream
1 can (14 units) of sweetened condensed milk
1 spoon of vanilla extract
Indications:
Sauces: Combine blueberries with half the water and sugar and cornstarch in a saucepan. Repeat with raspberries on another. Cook until thickened, mix and strain.
Crust: Mix graham crumbs, sugar, butter and cinnamon. Press into a 9-inch pie plate and bake at 375°F for 7 minutes. Fix completely.
Filling: Beat cream cheese and sugar. Add condensed milk, whipped cream and vanilla. Layer on crust with alternating spoonfuls of sauce, swirling with a knife.
Freeze: Freeze pie for at least 6 hours. Serve chilled with fresh fruits and whipped cream.