Berry slab pie
2 refrigerated pie crusts, softened
2 packages (8oz) fat free cream cheese
½ cup sugar or less (depends on sweetness of berries)
1 tbsp. milk
6.5 cups assorted berries fresh or frozen (no sugar added defrosted)
Heat oven to 450 degrees. On a lightly floured surface remove pie crust and stack one on top of the other. Roll to 17x12 rectangle. Fit unto an ungreased cookie sheet pressing into corners. Fold extra crust even with the edges. Crimp edges. Bake 10x12 minutes or until golden brown. Let cool completely about 30minutes. Mix cream cheese 1/4th cup of sugar and milk until smooth Spread onto crust and let set in fridge for an hour. Add remaining sugar to berries and spoon onto cream cheese crust. Cover and refrigerate until serving.
Makes 12 servings
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