Fresh Fruitcheese Pie Food

FRESH FRUIT CREAM CHEESE PIE

Steps:

• BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
• REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
• *If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

FRUIT-TOPPED CHEESE PIE

Steps:

• Beat cream cheese and sugar in medium bowl with mixer until blended. Gently stir in DREAM WHIP.
• Spoon into crust. Spoon cherry pie filling around edge of pie.
• Refrigerate 3 hours.

FRESH NO-BAKE FRUIT PIE

Steps:

• Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
• Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
• Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.

FRESH FRUIT PIE

Steps:

• For Pie Crust: Mix all pie crust ingredients with fork.
• Press mixture into a 10 inch pie plate.
• Bake crust at 450°F for 10-12 minutes. Watch carefully as not to burn crust.
• Filling: Cook together until boiling the sugar, salt, cornstarch, water and corn syrup.
• Remove from heat and add the half package of jello and mix well.
• Let the mixture cool slightly and then add fresh fruit.
• Pour into baked pie shell and refrigerate until well chilled.
• Serve with whipped cream and enjoy!

FRESH FRUIT CHEESE PIE

Steps:

• In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into pastry shell. Chill 3 hours or until set.Arrange fruit on top of pie. Just before serving, brush with corn syrup if desired.*If bananas are used, dip in additional lemon juice and drain before arranging on pie.MINI FRUIT CHEESE TARTS: Prepare filling as above. Spoon into twenty-four (2- or 3-inch) tart-size baked pastry shells (see Pastry for Double-Crust Pie). Chill 2 hours or until set. Top with fruit brush with corn syrup if desired.