| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie/, Crust/, Topping | 8 | Servings | |
INGREDIENTS
| 1 1/4 | c | Low-fat graham cracker crumbs |
| 2 | tb | Margarine; melted |
| 1/2 | c | Powdered sugar; sifted |
| 8 | oz | Fat-free cream cheese; softened |
| 1 | Egg white; whipped | |
| 1/2 | c | Granulated sugar |
| 2 | ts | Pure vanilla extract |
| 21 | oz | Blueberry pie filling |
| 8 | oz | Cool Whip® Free; thawed |
INSTRUCTIONS
CRUST FILLING TOPPING Preheat oven to 350. Prepare a pie pan with cooking spray; set aside. To prepare crust, combine graham cracker crumbs, margarine, and powdered sugar. Press into prepared pan. Meanwhile, to prepare filling, combine cream cheese, egg white, granulated sugar, and vanilla extract. Spread over crust. Bake for 15 minutes; cool. Then, spread blueberry pie filling over top. Spread whipped topping over blueberry filling. Chill until ready to serve. Recipe By : School Food Service Association Posted to Digest eat-lf.v096.n174 Date: Wed, 2 Oct 1996 08:36:02 -0500 From: matejka@bga.com (Anita A. Matejka)
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