Here you go.

 

Tina

 

 

 

Splendid Strawberry Cream Pie

 

1 (15 oz) pkg refrigerated pie crusts, softened as directed on package
1 egg white, lightly beaten
1 1/2 cups sour cream
2 Tbls lemon juice
1 (8 oz) container frozen whipped topping, thawed, divided
1 (3.4 oz) pkg cheesecake instant pudding and pie filling
1 (21 oz) can strawberry pie filling, divided
1 cup blueberries

 

1. Preheat oven to 425F. Unfold one crust onto lightly floured Baker's Mat. Roll to a 12 inch circle using Baker's Roller; place in Deep Dish Pie Plate, pressing into bottom and up sides. Unfold remaining crust onto smooth surface; cut 24 stars using Creative Cutters. Brush edge of crust with egg white. Arrange 12 of the stars evenly around edge of pie. Place remaining stars slightly overlapping the first 12 stars. Prick bottom and sides of crust with pastry tool. Bake 10-12 minutes or until light golden brown. Remove from oven; cool completely.

 

2. Place sour cream in Classic Batter Bowl. Add lemon juice; whisk until smooth. Completely fill Easy Accent Decorator with whipped topping; set aside. Add remaining whipped topping to sour cream mixture; whisk until smooth. Whisk in pudding ix; mix well. (Mixture will be very thick). Fold in 1 cup of the strawberry pie filing and spoon filling into crust, spreading evenly.

 

3. Combine blueberries and remaining pie filling; mix gently and spoon fruit mixture over filling, spreading evenly. Pipe a decorative border around edge of pie using reserved whipped topping. Refrigerate 30 minutes.

 

Makes 12 servings.

thanks so much