Fresh Berry Slab Pie

By Valarie

Ingredients

• 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
• 2 packages (8 oz) cream cheese, softened
• 2/3 cup sugar
• 1 tablespoon milk
• 6 cups assorted fresh berries (sliced strawberries, blueberries, raspberries, blackberries)
• 1 cup strawberry glaze

Details

Servings 1
Cooking time 120mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing onto corners. Fold extra crust even with edges of pan. Prick with fork. Crimp edges. Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.

In medium bowl, mix cream cheese, sugar and milk until smooth. Spread into crust-lined pan. Refrigerate about 1 hour or until set.

Strawberry glaze is found in the produce section of the grocery store

Gently mix berries and strawberry glaze. Spoon berry mixture on top of cream cheese-topped pie crust. Cover and refrigerate until serving.

To add a little fluff to your filling, stir an 8-oz container frozen whipped topping, thawed, into the cream cheese and sugar mixture.