Berry Cream Cheese Pie
Linda Denzer, Holcombe
Bottom Layer Filling:
8 oz. cream cheese
1/4 cup sugar
8 oz. Cool Whip
Pie shell, baked and cooled
Top Layer Filling:
3 Tbsp. corn syrup
1 cup water
1 cup sugar
3 Tbsp. corn starch
Small box Jello (flavor of your berry choice)
1-1/2 quarts fresh berries (blackberry, strawberry, red raspberry, etc.)
4 oz. Cool Whip |
For bottom filling, mix cream cheese and sugar until smooth; add Cool Whip and mix. Put into bottom of cooled, baked pie shell. For top layer, mix corn syrup, water, sugar, and corn starch in a sauce pan. Cook until thick. Add Jello and cool in fridge. Fold in berries and pour into pie shell. Chill until set. Top with Cool Whip.
