Directions

1. 1

   Coarsely crush the granola bars and place in a bowl. Pour the melted butter over the crushed granola and mix until evenly coated. Press the mixture firmly into the bottom and up the sides of a greased 9-inch pie dish to form an even crust.

2. 2

   Bake the crust at 350°F for 5 minutes to lightly set it. Remove from the oven and allow to cool slightly while preparing the filling.

3. 3

   In a small saucepan, whisk together the sugar and cornstarch. Gradually add the water, stirring until the mixture is smooth with no lumps. Place the saucepan over medium heat and bring to a boil, stirring occasionally. Once boiling, continue to cook and stir for 2 minutes until the sauce thickens and becomes translucent.

4. 4

   Remove the saucepan from the heat. Add the blackberry fusion gelatin powder and stir until completely dissolved. Let the mixture cool to room temperature, then transfer to the refrigerator and chill until slightly thickened but still pourable, about 15-20 minutes.

5. 5

   While the gelatin mixture is chilling, prepare the cream cheese layer. In a small bowl, combine the softened cream cheese, powdered sugar, milk, and vanilla extract. Beat with a mixer or whisk until smooth and creamy.

6. 6

   Spread the cream cheese mixture evenly over the cooled granola crust, creating a smooth layer across the bottom of the pie.

7. 7

   Arrange the fresh mixed berries over the cream cheese layer, distributing them evenly across the top of the pie.

8. 8

   Carefully spoon the thickened blackberry gelatin mixture over the berries, ensuring even coverage. Refrigerate the pie for at least 2-4 hours or until the gelatin is completely set and firm.