Blackberry Cream Pie
Ingredients
1 unbaked 9-inch pie shell
8 ounces cream cheese, softened
1/2 cup sugar
1 egg
1 cup sour cream
1 pound, 5 ounce-can blackberry pie filling
1 12-ounce tub Cool Whip, thawed
Directions
1. Cream together cream cheese, sugar and egg until smooth and well blended.
2. Pour into unbaked pie shell.
3. Bake at 350 degrees for 25-30 until firm.
4. Chill for 1 hour.
5. Spread sour cream on cheese filling.
6. Fold pie filling into 3 cups of whipped topping and spread over sour cream/cheese filling. Use remaining topping to decorate the top of the pie.
7. Chill pie for several hours before serving.
Ingredients
1 unbaked 9-inch pie shell
8 ounces cream cheese, softened
1/2 cup sugar
1 egg
1 cup sour cream
1 pound, 5 ounce-can blackberry pie filling
1 12-ounce tub Cool Whip, thawed
Directions
1. Cream together cream cheese, sugar and egg until smooth and well blended.
2. Pour into unbaked pie shell.
3. Bake at 350 degrees for 25-30 until firm.
4. Chill for 1 hour.
5. Spread sour cream on cheese filling.
6. Fold pie filling into 3 cups of whipped topping and spread over sour cream/cheese filling. Use remaining topping to decorate the top of the pie.
7. Chill pie for several hours before serving.
