How to Make a Blueberry Pie by Refrigerating it
Soften the cream cheese in the microwave or let it become pliable., Unwrap the cream cheese and put it in the bowl along with the 1/4 cup of sugar and the teaspoon of vanilla extract. , Use a mixer, blend the ingredients together until the vanilla...
Step-by-Step Guide
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Step 1: Soften the cream cheese in the microwave or let it become pliable.
Make sure there are no remaining chunks of cream cheese or vanilla.
By then it will look irresistible. , Be careful; don't crack the pie crust or the packaging! Gently spoon the Cool Whip mixture onto the pie crust.
After each spooning, carefully spread and smooth the mixture out.
Repeat until you can get as much into the pie tin while leaving room for the blueberries.
Smooth the Cool Whip flat and even. , Spoon the blueberries onto the Cool Whip and smooth it out for an even layer.
You'll know when you've applied enough blueberries.
It should not ooze out when you put on the clear plastic cover that covers the pie. ,, It will be ready in a couple of hours, maybe six at the most.
If the cream cheese and Cool Whip are still too soft, then it's not.
Firm is fantastic.
When it's done, take it out, carefully open it, and cut it like a pie, one slice at a time. , -
Step 2: Unwrap the cream cheese and put it in the bowl along with the 1/4 cup of sugar and the teaspoon of vanilla extract.
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Step 3: Use a mixer
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Step 4: blend the ingredients together until the vanilla is dissolved
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Step 5: maybe for about thirty seconds.
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Step 6: Add the entire contents of the Cool Whip.
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Step 7: Blend together until the mixture is creamy and looks fluffy/firm and absolutely "cloud-like".
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Step 8: Open the package containing the pie crust
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Step 9: if you haven't done so.
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Step 10: Open the can of blueberries.
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Step 11: Cover the pie with the clear plastic lid.
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Step 12: Place the pie in the refrigerator
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Step 13: in a spot where it won't be disturbed while setting.
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Step 14: Finished.
Detailed Guide
Make sure there are no remaining chunks of cream cheese or vanilla.
By then it will look irresistible. , Be careful; don't crack the pie crust or the packaging! Gently spoon the Cool Whip mixture onto the pie crust.
After each spooning, carefully spread and smooth the mixture out.
Repeat until you can get as much into the pie tin while leaving room for the blueberries.
Smooth the Cool Whip flat and even. , Spoon the blueberries onto the Cool Whip and smooth it out for an even layer.
You'll know when you've applied enough blueberries.
It should not ooze out when you put on the clear plastic cover that covers the pie. ,, It will be ready in a couple of hours, maybe six at the most.
If the cream cheese and Cool Whip are still too soft, then it's not.
Firm is fantastic.
When it's done, take it out, carefully open it, and cut it like a pie, one slice at a time. ,
About the Author
Angela Jackson
Writer and educator with a focus on practical cooking knowledge.
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