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Red, White and Blue American Pie



  • 1 (10-inch) pastry or graham cracker
  • 8 ounces cream cheese
  • 1 (12 ounce) package whipped topping
  • 1 (21 ounce) can blueberry pie filling
  • 1 cup confectioners' sugar, sifted
  • 1 (21 ounce) can tart cherry filling


  1. Bake 10-inch pie pastry; let cool to room temperature.
  2. Pour blueberry pie filling into shell; refrigerate for 30 minutes.
  3. Beat cream cheese and confectioners' sugar; beat until smooth.
  4. Fold in whipped topping.
  5. Spread cheese mixture over blueberry pie filling; refrigerate for 30 minutes.
  6. Spread cherry pie filling over cheese mixture.
  7. Refrigerate for at least 4 hours before serving.

Yield: 6 servings

Posted by Marla at Recipe Goldmine 9/22/2001 6:11 pm.


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