~Cool Colleens Red, White & Blue Pie~ (Pampered Chef) package (15 oz) refrigerated pie crust (one crust) 1 quart fresh strawberries, divided 4 squairs (1 oz each) white chocolate for baking 1 package (8 oz) reduced fat cream cheese, softened cup cold milk 1 package (3.3 oz) white chocolate instant pudding 1 cup fresh blueberries 1 cup thawed, frozen light whipped topping Directions Preheat oven to 425F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 1/2-inch circle using floured Baker's Roller. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely. Rinse strawberries and pat dry on paper towels. Select 8 uniformly-sized strawberries for dipping; cut in half through stem ends using Paring Knife. Set aside. Hull and slice remaining strawberries using Egg Slicer Plus. Melt white chocolate in Small Micro-Cooker, uncovered, on HIGH 1 minute, stirring every 10 seconds, until chocolate is melted and smooth. Do not overheat. Dip strawberry halves in melted chocolate; place, cut side down, on a sheet of Parchment Paper. Refrigerate 15 minutes or until set. Using Skinny Scraper, scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust. Beat cream cheese in Classic Batter Bowl with Stainless Steel Whisk until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries using Classic Scraper. Arrange blueberries evenly over top of pie filling. Attach open star tip to Easy Accent Decorator and fill with whipped topping. Pipe topping evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into wedges using Slice 'N Serve.
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