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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This pie was a winner in the 2004 National Pie Championships. Recipe provided by Raine Gottess. Ingredients:
17 pieces refrigerated white chocolate chip macadamia nut cookie dough |
3 ounces cream cheese |
3 cups cool whip |
1/4 cup powdered sugar |
8 ounces philadelphia berry cream cheese |
10 ounces extra cool whip |
1 cup powdered sugar |
1/2 cup blueberries, drained |
4 ounces philadelphia berry cream cheese |
5 ounces cool whip |
1/2 cup powdered sugar |
1 cup raspberries |
1 cup blackberry |
1/2 cup smuckers boysenberry jam |
Directions:
1. Crust: Press cookies into a 9 inch springform pan, just slightly up the side about 1 inch. Bake at 350 degrees for about 25 minutes. Cool.
2. Layer 1: Beat well and spread over cooled crust. Place in freezer while making layer 2.
3. Layer 2: In a mixing bowl, beat well and spread on top of layer 1.
4. Filling: spread on top of layer 2 and freeze while making layer 3.
5. Layer 3: In a mixing bowl, beat well and spread over blueberry layer. Refrigerate about 6 hours or overnight.
6. When firm, carefully remove the pan edge. Decorate the top edge with Cool Whip. Freeze 10 minutes to firm.
7. Top the pie with jam layer, then arrange berries on top.
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