This is Darlene Collier's recipe:
1 pie shell baked
1 (21 oz) can blueberry pie filling
1 (8 oz) package cream cheese, softened
1 (12 oz) cool whip
1 (21 oz) can cherry pie filling
Spread blueberry pie filling on the bottom of pie shell. Beat cream cheese until fluffy, gradually adding powdered sugar until smooth. Thaw cool whip and fold into cream cheese mixture. Spread on pie filling. Chill until set, about 30 minutes. Spread cherry pie filling on top. Chill at least 4 hours.
No comments:
Post a Comment