Yield: 8 Servings
Measure | Ingredient |
---|---|
1 \N | 10\" pie pastry |
\N \N | Or graham cracker shell |
21 ounces | Can Blueberry pie filling |
8 ounces | Pkg. cream cheese |
1 cup | Powdered sugar,sifted |
12 ounces | Non-dairy whipped topping |
21 ounces | Can Tart cherry pie filling |
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.Yields one 10" pie.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini