Double Fruit Cream Pie Recipes

Steps:

• In one bowl fold together the strawberry yogurt and 1¾ cup of the Cool Whip.
• Fold in the chopped strawberries, then spoon the mixture into the graham cracker crust.
• In a separate bowl, fold the blueberry yogurt into the remaining Cool Whip.
• Fold in the pureed blueberries, then GENTLY spoon the mixture into the graham cracker crust OVER the strawberry mixture you already put there.
• Do NOT mix the layers; You should now have a pie with two distinct layers, the bottom strawberry and the top blueberry.
• Freeze the pie at least 4 hours to set; then place in the refrigerator 45 minutes, to thaw a little before serving.
• Suggestions: Garnish if you like, with halved strawberries or whole blueberries or a few fresh mint leaves -- ; if you prefer to use frozen berries, try to find ones with NO sugar added.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour and salt together. Pour milk, sugar and oil into one measuring cup, and add all at once to flour. Stir until mixed. Pat dough onto the bottom and sides of a 2 quart casserole dish.
• Spread fruit filling over dough and sprinkle with cinnamon. In a medium bowl, combine eggs, sour cream and vanilla. Mix until smooth and pour over fruit filling. Sprinkle top with cinnamon.
• Bake in the preheated oven for 45 to 60 minutes, or until topping is set. Allow to cool and store in the refrigerator.