Ingredients:
8 ounces Philadelphia Cream Cheese
1 cup granulated sugar
8 ounces cool whip
1 pint raw fresh blueberries
Pie Crust
1-1/3 cup plain flour
1/2 teaspoon salt
1/2 cup Crisco Shortening
3 tablespoons cold water
1/2 cup pecan pieces
8 ounces Philadelphia Cream Cheese
1 cup granulated sugar
8 ounces cool whip
1 pint raw fresh blueberries
Pie Crust
1-1/3 cup plain flour
1/2 teaspoon salt
1/2 cup Crisco Shortening
3 tablespoons cold water
1/2 cup pecan pieces
Preparation
Directions:
Cream together the cream cheese and sugar. Add cool whip and mix well. Add blueberries and fold into cream cheese mixture.
Pour into baked pie shell (Recipe Below) and refrigerate over night.
Strawberries or peaches may be used as a substitute for the fruit.
Direction for Pie Crust
Sift flour and salt. Add Crisco and cut in with a pastry cutter or two knives for pea-size consistency. Add water. Work in together.
Roll out on lightly floured pastry board and put in a 9 inch pie pan.
Bake at 350 degrees for about 10 minutes then sprinkle pecan pieces over the bottom of crust and continue to bake until the crust turns golden brown.
Cool completely before adding filling.
