RECIPE: PATRIOTIC PIE

patriotic pie

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Crust
1 pkg Blueberry muffin mix, with canned berries
¼ cup butter
Filling
1 8oz cream cheese
1/3 cup sugar
½ cup sour cream
1tsp. Vanilla
½ of 8oz. Tub of cool whip
Topping
Can of blueberries from mix
1 Can cherry pie filling

Preheat oven to 400F. Grease 9-inch pie plate.
For crust, place mix in medium bowl and cut in butter with pastry blender.
Spread evenly in ungreased 9-inch pan. Do not press
Bake 10 to 12 minutes. Stir, and reserve 1/2 cup of mixture for top.
Press remaining crumb mixture against bottom and sides of pie plate. Cool completely.

For filling, Beat cream cheese until smooth, gradually beat in sugar. Blend in sour cream and vanilla. Fold in cool whip and spoon into cooled crust.

For topping, spread reserved crumbs over top of filling, then decorate with canned blueberries which have been rinsed and drained, and cherry pie filling.
Chill at least 3 hours.

I also make this recipe using vanilla ice cream as a filling and seasonal fruit to decorate.