Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
319
Calories
4g
Protein
11g
Fat
57g
Carbs
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream Cheese | 1 oz (28g) | 99 |
| Cherry | 1 cup (138g) | 87 |
| Blueberry | 1 cup (148g) | 84 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pie | not in our table | 0 |
| Pie Filling | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 10-inch baked pie shell
- 1 (21 ounces) can blueberry pie filling
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 (12 ounces) container non-dairy whipped topping, thawed
- 1 (21 ounces) can cherry pie filling
- =
Directions
1
Pour the blueberry pie filling into baked crust;
2
Beat cream cheese in mixing bowl.
3
Add powdered sugar, beat until smooth.
4
Fold in the whipped topping.
5
Spread cream cheese mixture on top of the blueberry pie filling;
6
Gently spread the cherry pie filling on top of the cheese mixture.
7
Chill at least 4 hours before serving.
Recipe sourced from
fandom