Cold Cherry Soup
INGREDIENTS:
10 Inch Baked Pie Shell 1 c Powdered Sugar
21 oz Blueberry Pie Filling (1 12 oz Non-Dairy Whipped Topping
-Can) 21 oz Tart Cherry Pie Filling (1
8 oz Cream Cheese -Can)
10 Inch Baked Pie Shell 1 c Powdered Sugar
21 oz Blueberry Pie Filling (1 12 oz Non-Dairy Whipped Topping
-Can) 21 oz Tart Cherry Pie Filling (1
8 oz Cream Cheese -Can)
This cold pie would be just the thing to serve on the Fourth Of July picnic.
Yield: 1 10-inch pie
Pour the blueberry pie filling into the baked crust and chill for 20 minutes. Beat the cream cheese, adding the powdered sugar to it, until smooth. Fold in the whipped topping. Spread the cheese mixture on top of the blueberry pie filling. Chill another 20 minutes. Gently spread the cherry pie filling on top of the cheese mixture and chill at least 4 hours before serving.
Yield: 1 10-inch pie
Pour the blueberry pie filling into the baked crust and chill for 20 minutes. Beat the cream cheese, adding the powdered sugar to it, until smooth. Fold in the whipped topping. Spread the cheese mixture on top of the blueberry pie filling. Chill another 20 minutes. Gently spread the cherry pie filling on top of the cheese mixture and chill at least 4 hours before serving.