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SUMMER BERRY CHEESECAKE PIE
1 (8 ounce) package cream cheese, softened 2 tablespoons sugar 2 cups thawed whipped topping such as Cool Whip, divided use 1 prepared graham-cracker pie crust 3/4 cup boiling water 1 (4-serving size) package strawberry-flavor Jell-O 1/2 cup ice cubes 1/2 cup blueberries 1 1/2 cups strawberries, hulled and halved
Beat cream cheese and sugar with wire whisk until well-blended. Gently stir in 1 cup of whipped topping; spread on bottom of crust.
Stir boiling water into dry gelatin mix at least 2 minutes until completely dissolved. Add ice cubes; stir until completely melted. Let stand 5 minutes, or until gelatin is consistency of unbeaten egg whites.
Meanwhile, arrange blueberries in a single layer in center of pie; surround with strawberries. Cover with gelatin.
Refrigerate 3 hours, or until firm. Cut into eight slices. Top each slice with 2 tablespoons of the remaining whipped topping.
Servings: 8 Source: Kraft
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