VERY BERRY FROZEN CREAM PIE

 

HOW TO MAKE BERRY FROZEN CREAM PIE

I have a feeling that you are going to really like this Easy Frozen Berry Cream Pie if you are a fan of frozen sweets that can be prepared in advance, especially fruity popsicles. Not only is it extremely easy to prepare, but the recipe can also be easily adapted to be gluten-free with very little work being spent on the change.

Personally, I adore eating fresh berries straight from the plant and am a fan of many different kinds of berries. On the other hand, one of my favorite ways to make delicious desserts is by using a variety of berries.

I bought a package of frozen mixed blackberries, raspberries, and blueberries to utilize in the preparation of this specific Frozen Berry Cream Pie. On the other hand, you may also use various combinations of fruits, such as strawberries, pineapples, peaches, and mango. This recipe is quite flexible and may accommodate almost any kind of fruit combination.

THESE ARE THE INGREDIENTS NEEDED TO MAKE THIS AMAZING PIE:

A graham cracker crust; I used a 9-inches one.

Softened cream cheese; you’ll need an 8-oz block.

2 large spoons.Of granulated sugar.

A large bag.Of frozen berry blend ( 16-ounces).

One container.Of whipped topping – thawed.

Fresh or frozen berries to decorate the pie.

PREPARATION:

First Step

Put the cream cheese that has been allowed to soften into the bowl. After adding the sugar, mix everything together until it’s completely smooth.

Second Step

Put the berries in the blender while they are still frozen. Cover and mix it up until it’s completely smooth. Mix the berries into the cream cheese until they are well distributed.

Third Step

Add the whipped topping. Fill the crust made with graham crackers with the ingredients. Serve with a garnish of fresh berries.

Fourth Step

The next step is to place the pie in the freezer for at least six hours, preferably overnight.

Fifth Step

When you are ready to serve the pie, run a table knife under warm water, towel it off, and then cut the pie into six or eight portions while the knife is still warm. And serve it immediately.

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