1/2 cup sugar
2 eggs, beaten
1 graham cracker pie crust
1 (21-oz.) can blueberry pie filling (or other fruit filling)
In a small bowl, combine cream cheese, sugar, and eggs. Beat until fluffy. Pour mixture into graham cracker crust. Bake at 325 degrees for 25-30 minutes, until toothpick inverted comes out clean. Remove from oven. Cool. Spread blueberry filling on top. Chill 2-3 hours before serving. Garnish with whipped cream, if desired.
(Source: Recipe from Tamara Asbury - Deanna Buxton, Worldwide Ward Cookbook, pg. 267)
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