Patriotic Puff Pie
May 31, 2015
We decided we needed some patriotic sweets in celebration of Independence Day. Here, cream cheese and Cool Whip provide the puff, and sweet blueberries and strawberries provide a fresh twist. It’s all sitting atop a blue Nilla Wafer crust.
- Prep: 30 mins
- Yields: 8 Servings
1For the crust: Line a baking dish with foil. Set aside. In a food processor, pulse the Nilla Wafers into coarse crumbs. Add the blue sugar and pulse until the mixture resembles sand. In a small bowl, combine the melted butter and the blue food coloring until it reaches the desired shade. Pour the butter into the food processor and pulse until well combined, scraping the sides of the bowl with a spatula if necessary. Pour into the baking dish and press evenly into the bottom. Refrigerate until time to assemble.
2For the strawberry topping: In a bowl, combine the strawberries with 2 tbsp sugar. Cover and refrigerate until time to assemble.
3For the filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the vanilla and 2 cups Cool Whip and beat until smooth.
4To assemble: Spread the filling evenly on top of the crust, smoothing the top well. Refrigerate for 30 minutes. When chilled, place the blueberries on the top left corner of the pie to resemble the union of the American flag. Using a piping bag fitted with a large tip, pipe the rest of the Cool Whip into 6 evenly spaced stripes across the top of the pie to resemble the white stripes of the American flag. Pipe a border around the 4 edges of the pie to create space for the strawberry filling to fit. With a small spoon, fill the spaces with the strawberries to resemble the red stripes of the American flag.