Red~white & Blue American Pie

  • on September 18, 2008
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Ingrients & Directions

1 ea 10″ pie pastry
1 x Or graham cracker shell
21 oz Can Blueberry pie filling
8 oz Pkg. cream cheese
1 c Powdered sugar,sifted
12 oz Non-dairy whipped topping
21 oz 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.

8 Servings

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