Bake and cool pie crust according to package directions.
This berry-cream icebox pie gives any ice cream cake or pie a run for its money.
Servings and Ingredients
|½||(12-oz.) pkg. Hy-Vee frozen deep-dish pie crusts, (1 crust)|
|1||(16-oz.) bag Hy-Vee frozen cherry-berry blend, partially thawed; divided|
|1||(8-oz.) pkg. Hy-Vee cream cheese, softened|
|2 tbsp.||Hy-Vee granulated sugar|
|1||(8-oz.) container Hy-Vee frozen whipped topping, thawed|
Things To Grab
- Large mixing bowl
- Electric mixer
- Serving plate
Reserve 1 cup berries in freezer for serving. Place remaining 2-1/3 cups berries in a blender. Cover and blend until pureed. Set aside.
Beat cream cheese and sugar in a large mixing bowl with an electric mixer on medium speed until creamy. Stir in whipped topping.
Fold in pureed fruit. Pour into baked crust and freeze for 2 hours or until firm.
Remove pie from foil pan and transfer to a serving plate. Let pie stand at room temperature for 10 to 15 minutes. Serve topped with reserved berries.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 30mg
- Sodium: 180mg
- Total Carbohydrates: 29g
- Protein: 3g
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