Sour Cream Blueberry Pie
1 deep dish pie crust, baked (I just use the pre-made crusts now)
1 can blueberry pie filling (or any filling you like)
8 oz. sour cream
8 oz. cream cheese (room temp)
1/3 cup sugar
2 tsp. vanilla
8 oz Cool Whip
Mix sour cream, softened cream cheese, sugar and vanilla. Fold in
cool whip.
I used approx. 1/2 can of the pie filling and spread this over the
baked, cooled crust.
Pour the cream mixture over the top of the pie filling, smooth and
swirl. Chill approx. 1-2 hours before serving.
1 deep dish pie crust, baked (I just use the pre-made crusts now)
1 can blueberry pie filling (or any filling you like)
8 oz. sour cream
8 oz. cream cheese (room temp)
1/3 cup sugar
2 tsp. vanilla
8 oz Cool Whip
Mix sour cream, softened cream cheese, sugar and vanilla. Fold in
cool whip.
I used approx. 1/2 can of the pie filling and spread this over the
baked, cooled crust.
Pour the cream mixture over the top of the pie filling, smooth and
swirl. Chill approx. 1-2 hours before serving.
