Red, White & Blueberry Pie

desserts

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Servings: 8 servings

Ingredients

4 squares (1 ounce each) white baking chocolate

8 whole fresh strawberries, halved lengthwise

1 reduced-fat graham cracker crust (8 inches)

3/4 cup sliced fresh strawberries

1 package (8 ounces) reduced-fat cream cheese, cubed

3/4 cup confectioners’ sugar

3/4 cup cold fat-free milk

1 package (3.4 ounces) instant vanilla pudding mix

1 cup fresh or frozen blueberries

1 cup reduced-fat whipped topping

In a microwave or heavy saucepan, melt white chocolate; stir until smooth. Dip only the halved strawberries halfway in chocolate. Place cut side down on a waxed paper lined baking sheet. Refrigerate for 15 minutes or until set. Spread the remaining melted chocolate over the bottom and sides of crust. Arrange sliced strawberries in crust.
In a mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Gradually add milk; mix well. Beat in pudding mix on low speed for 2 minutes or until thickened; spread evenly over sliced strawberries. Place blueberries in center of pie. Arrange dipped strawberries around the edge. Pipe whipped topping between the strawberries and blueberries. Refrigerate until served.

Recipe Courtesy Of

Taste of Home