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    Red, White and Blueberry Cream Pie


    Source of Recipe


    www

    1/2 cup cherries, pitted, quartered
    1 tablespoon kirsch, optional
    15 vanilla-cream sandwich cookies
    3 tablespoons unsalted butter, melted
    1 small package (3 ounces) cream cheese, softened
    1/2 cup confectioners' sugar
    1 teaspoon each: pure vanilla extract, minced lemon rind
    1 cup whipping cream, whipped to soft peaks
    1 cup each: blueberries, strawberries, for garnish

    Combine cherries and kirsch in a small dish. Set aside while you
    make the crust.

    Heat oven to 350 degrees. Crush the cookies in a blender or food
    processor. Add butter and mix well. Press into an 8-inch pie plate.
    Bake until lightly colored, 8 minutes. Cool completely before
    filling.

    Beat cream cheese, sugar, vanilla and lemon rind until smooth.
    Drain any liquid from cherries into mixture. Fold into whipped
    cream. Sprinkle cherries over bottom of cooled crust. Top with
    cream mixture; refrigerate at least 4 hours or overnight.

    Up to several hours before serving, arrange berries on top for
    garnish. Refrigerate until serving time.

 

 

 


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