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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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It looks so lite and cool - just perfect for when the blackberries are ripe and ready to pick. Ingredients:
9-inch graham cracker crumb pie shell |
1 egg white, beaten |
1 cup whipping cream |
1 8-oz. pkg. cream cheese, softened |
1 10-oz. jar blackberry spread |
fresh blackberries, lemon peel twist, and/or mint leaves (optional) |
Directions:
1. Preheat oven to 375 degrees F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack.
2. In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.
3. In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add blackberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh blackberries, lemon peel twist, and/or mint. Makes 8 servings.
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