Blackberry Cream Pie
Blackberry Cream pie made with Non-Dairy Whip Topping, blackberry filling and sour cream.
|1||Cream together cream cheese, sugar and eggs until smooth and blended. Divide between two pie shells. Bake at 350ºF for 30 minutes or until filling is firm. Cool on wire rack.|
|2||Spread 1 cup sour cream on each cheese-filled pie shell and chill 1 hour.|
|3||Whip Rich's® Whip Topping® at medium speed until full volume is reached.|
|4||Blend pie filling with 8 cups of prepared topping and spread over sour cream layers.|
|5||Garnish pies with remaining topping.|
8 servings servings