Macadamia Berry Pie
Ready In: 35 mins
Yields: 1 pie
Ingredients
Crust
- 17 pieces refrigerated white chocolate chip macadamia nut cookie dough
Layer One
- 3 ounces cream cheese
- 3 cups Cool Whip
- 1⁄4 cup powdered sugar
Layer Two
- 8 ounces philadelphia berry cream cheese
- 10 ounces extra Cool Whip
- 1 cup powdered sugar
Filling
- 1⁄2 cup blueberries, drained
Layer Three
- 4 ounces philadelphia berry cream cheese
- 5 ounces Cool Whip
- 1⁄2 cup powdered sugar
Topping
- 1 cup raspberries
- 1 cup blackberry
- 1⁄2 cup smuckers boysenberry jam
Directions
- 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.
- Layer 1: Beat well and spread over cooled crust. Place in freezer while making layer 2.
- Layer 2: In a mixing bowl, beat well and spread on top of layer 1.
- Filling: spread on top of layer 2 and freeze while making layer 3.
- Layer 3: In a mixing bowl, beat well and spread over blueberry layer. Refrigerate about 6 hours or overnight.
- When firm, carefully remove the pan edge. Decorate the top edge with Cool Whip. Freeze 10 minutes to firm.
- Top the pie with jam layer, then arrange berries on top.
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