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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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BLUEBERRY RIBBON PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bailey Estate in McKinney, Texas in 1984. Ingredients:
6 ounces cream cheese softened |
1/2 cup confectioners' sugar |
1/8 teaspoon salt |
1 cup heavy whipping cream whipped |
9” deep dish single pie crust |
3 ounces blueberry gelatin |
1-1/4 cups boiling water |
1 tablespoon lemon juice |
10 ounces frozen blueberries in syrup thawed |
Directions:
1. In large bowl beat cream cheese, sugar and salt until smooth then fold in cream.
2. Spread half into pie shell then chill 30 minutes.
3. Meanwhile dissolve gelatin in water then add lemon juice and berries.
4. Carefully spoon half over cream cheese layer then chill until set about 30 minutes.
5. Set aside the remaining gelatin mixture at room temperature.
6. Carefully spread remaining cream cheese mixture over top of pie then chill 30 minutes.
7. Top with remaining gelatin then chill until firm.
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