Jun 222010
 
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Nanci: I was looking for a red, white and blue dessert and came across this pie. It’s rich and dense and super filling but fruity. I chose to use a regular pie crust but it could also be made with a graham cracker crust. If you go with a graham cracker crust, though, I think it would probably fill two pies. Bob gave it a big “thumbs up”! (He knows that I’m taking most of his refined sugar away next week.)

PatrioticPie

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Recipes

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2

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Servings

8

16

24

32

40

48

Ingredients
Pie crust, unbaked

1

2

3

4

5

6

Blueberry pie filling

21 oz.

42 oz.

63 oz.

84 oz.

105 oz.

126 oz.

Cream cheese

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.

Powdered sugar

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Whipped topping, thawed

12 oz.

24 oz.

36 oz.

48 oz.

60 oz.

72 oz.

Cherry pie filling

21 oz.

42 oz.

63 oz.

84 oz.

105 oz.

126 oz.

 

Assembly Directions:
Bake 10″ pie pastry; let cool to room temperature. Pour blueberry pie filling into shell; refrigerate for 30 minutes. Beat cream cheese and powdered sugar; beat until smooth. Fold in whipped topping. Spread cheese mixture over blueberry pie filling; refrigerate for 30 minutes. Spread cherry pie filling over cheese mixture. Refrigerate for at least 4 hours before serving.

Freezing Directions:
Cover the pie with aluminum foil. Place pie in a gallon freezer bag. Seal, label, and freeze.

Serving Directions:
Thaw and enjoy!

Nutritional Info:
Per Serving: 563 Calories; 24g Fat (39.4% calories from fat); 4g Protein; 80g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 295mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 4-1/2 Fat; 4-1/2 Other Carbohydrates.

Nanci Slagle

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