Miss American Pie
This cold pie would be just the thing to serve on the Fourth Of July picnic.
Yield
6 servingsPrep
4 hrsCook
?Ready
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
baked, 10 inch |
|
| 21 | ounces |
blueberry pie filling
|
* |
| 8 | ounces |
cream cheese
|
|
| 1 | cup |
powdered sugar
|
|
| 12 | ounces |
whipped topping, prepared
non-dairy |
|
| 21 | ounces |
cherry pie filling
tart |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
baked, 10 inch |
|
| 606.9 | ml/g |
blueberry pie filling
|
* |
| 231.2 | ml/g |
cream cheese
|
|
| 237 | ml |
powdered sugar
|
|
| 346.8 | ml/g |
whipped topping, prepared
non-dairy |
|
| 606.9 | ml/g |
cherry pie filling
tart |
|
Directions
Pour the blueberry pie filling into the baked crust and chill for 20 minutes.
Beat the cream cheese, adding the powdered sugar to it, until smooth.
Fold in the whipped topping.
Spread the cheese mixture on top of the blueberry pie filling.
Chill another 20 minutes.
Gently spread the cherry pie filling on top of the cheese mixture and chill at least 4 hours before serving.
