1 Picture
Ingredients
- 1 (8-oz.) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8-oz.) container frozen whipped topping, thawed
- 1 teaspoon vanilla extract
- 1 baked Butter Cookie Crust or
- baked Pretzel Crust
- 4 cups assorted fresh berries, pitted cherries, or sliced fruit
- 1/2 cup seedless blackberry jam
- 1/4 cup orange liqueur
Details
Servings 8
Preparation time 15mins
Cooking time 15mins
Adapted from myrecipes.com
Preparation
Step 1
1. Beat cream cheese and powdered sugar at medium speed with an electric mixer until blended. Fold in whipped topping and vanilla; spoon into prepared crust. Cover and chill 8 hours.
2. Arrange fruit over cream cheese filling. Stir together jam and liqueur; drizzle over fruit.
Butter Cookie Crust:
2 1/2 cups butter cookie crumbs (about 1 1/2 [7.25-oz.] packages)
1/4 cup powdered sugar
1/3 cup melted butter $
Preparation
Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool crust 1 hour or until completely cool before filling.
Note: For testing purposes, we used Pepperidge Farm Chessmen Cookies for butter cookies.
Mascarpone Pie: Substitute 1 (8-oz.) container mascarpone cheese for cream cheese, 1/4 cup granulated sugar for powdered sugar, 2 cups whipped cream for whipped topping, and 1 baked Chocolate Butter Cookie Crust for Butter Cookie Crust. Prepare recipe as directed.
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