Follow the steps in order for the best result.
Begin by pre-baking the pie shell according to the package instructions for a single-crust pudding pie. Once baked, remove it from the oven and allow it to cool slightly.
In a saucepan, combine the fruit juice and sugar. Heat over medium heat, stirring frequently until the sugar is completely dissolved. While this mixture is heating, prepare a slurry by mixing the cornstarch, red glaze mix, and cold water. Use only enough water to create a pourable slurry, ensuring it's not too thick.
Once the juice and sugar mixture begins to simmer and the sugar has fully dissolved, slowly incorporate the cornstarch mixture while stirring continuously. The resulting mixture should thicken to a consistency that is not quite pudding-like but also not easily pourable.
Gently fold the fresh berries into the thickened liquid mixture. Carefully scoop the berry mixture into the pre-baked pie crust and chill for at least 3 hours, or until completely cooled.
In a medium-sized mixing bowl, combine the softened cream cheese and powdered sugar. Beat until smooth and creamy. Gradually add the milk, mixing well to ensure it is fully incorporated into the cream cheese mixture. Once the milk is thoroughly mixed in and the mixture is smooth, add the French vanilla pudding mix and mix according to the package directions.
Transfer the pudding mixture to a large gallon-sized baggie and chill for one hour. Once chilled, snip off a corner of the bag and pipe the pudding mixture onto the pie in a lattice pattern, or any design you prefer. Garnish with small dollops of fresh raspberry jam, if desired. Slice and enjoy this delightful Triple Berry Cream Dream Pie!
Tips: Make sure to fully incorporate the milk into the cream cheese mixture before adding the pudding mix to avoid lumps.