Fourth of July desserts offered from the Well-Seasoned Kitchen

Show off your patriotic colors this week with dessert pies that feature summer berries. Here are three ways to do it. The easy pizza starts with refrigerated sugar cookie dough. One of the other two pies gets its red color from strawberries, the other from raspberries. All use fresh blueberries that are now in season.

Easy Red, White and Blue Dessert Pizza Pie

•1 20-oz. package refrigerated sugar cookie dough

•1 - 8-oz. package cream cheese; softened

•1/3 cup sugar

•One 8 oz. tub whipped topping, thawed

•2 cups strawberries; sliced

•1 1/2 cups blueberries

•1 banana; sliced

•1 tsp. lemon juice

Press dough firmly into greased 12-inch pizza pan. Bake at 350 deg. F. 20 min. or until golden brown. Cool in pan on wire rack. Beat cream cheese and sugar in large bowl with wire whisk or electric mixer on high speed until well blended. Gently stir in whipped topping. Spread cream cheese mixture over crust; top with strawberries, sprinkle blueberries over strawberries. Gently toss banana slices in lemon juice to coat. Arrange banana slices over blueberries. Serve immediately or cover and refrigerate for up to 2 hours until ready to serve.

Red, White and Blueberry Pie I

Berry layers:

•1 1/2 cups sugar

•4 1/2 tab. cornstarch

•1 1/2 cups water

•4 1/2 tsp. raspberry gelatin dessert granules

•1 pt. fresh or frozen whole unsweetened blueberries

•1 tsp. fresh lemon juice

•1 pt. fresh raspberries

Cream layer:

•4 oz. cream cheese, room temp.

•1/3 c. powdered sugar

•4 oz. non dairy frozen topping, thawed

For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add gelatin, stir until dissolved. Divide mixture in half. Stir blueberries and lemon juice into 1/2 of mixture, spread over bottom of pie shell. Refrigerate. Fold raspberries gently into remaining half of mixture, set aside. For cream layer, beat together cheese and sugar until smooth. Mix in the topping; spread over blueberry layer. Refrigerate until set. Carefully spread raspberry layer over cream layer. Chill at least 4 hours before serving.

Red White and Blueberry Pie II

•4 oz. white baking chocolate, chopped

•8 whole fresh strawberries, halved lengthwise

•One 8 inch graham cracker crust

•3/4 cup sliced fresh strawberries

•One 8 oz. pkg. cream cheese, cubed

•3/4 cup confectioners sugar

•3/4 cup cold milk

•1 package (3.3 ounces) instant white chocolate pudding mix

•1 cup fresh blueberries

•1 cup whipped topping (preferably aerosol)

In a microwave, melt white chocolate; stir until smooth. Dip the halved strawberries halfway in chocolate; allow excess to drip off. Place cut side down on a waxed paper-lined baking sheet. Refrigerate for 15 minutes or until set. Spread remaining melted chocolate over the bottom and sides of crust. Arrange sliced strawberries in crust. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gradually add milk. Beat in pudding mix on low speed for 2 minutes or until thickened; spread evenly over sliced strawberries. Place blueberries in center of pie. Arrange dipped strawberries around the edge. Pipe or spray whipped topping between the strawberries and blueberries. Chill and serve.