Red,White & Blue American Pie
Yield
8 servingsPrep
30 minCook
0 minReady
6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
10 inches, or graham cracker shell |
|
| 21 | ounces |
blueberry pie filling
|
* |
| 8 | ounces |
cream cheese
|
|
| 1 | cup |
powdered sugar
sifted |
|
| 12 | ounces |
whipped topping, prepared
|
|
| 21 | ounces |
cherry pie filling
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
10 inches, or graham cracker shell |
|
| 606.9 | ml/g |
blueberry pie filling
|
* |
| 231.2 | ml/g |
cream cheese
|
|
| 237 | ml |
powdered sugar
sifted |
|
| 346.8 | ml/g |
whipped topping, prepared
|
|
| 606.9 | ml/g |
cherry pie filling
|
|
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.
