- 60 vanilla wafer cookies, crushed
- ½ cup melted butter
- ¼ cup sugar
Preheat oven to 350 degrees.
In a large mixing bowl, combine crushed cookies, butter and sugar. Mix well and press into a 9-inch pie pan, covering the bottom and sides.
Bake crust for 8-11 minutes, until golden brown. Set aside to cool.
- 1 (8 oz) package of cream cheese, softened
- ½ cup confectioner’s sugar
- 1 ¼ cup heavy cream
- 1 tsp vanilla extract
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup blackberries
- 1 cup raspberries
- ¾ cups sugar
Whip cream cheese, confectioner’s sugar and heavy cream until light and fluffy (around 5 minutes). Add vanilla extract to the mixture. Let filling chill in the refrigerator for 1 hour.
Pour chilled filling in the pie crust and chill in the refrigerator until ready to serve.
When ready to serve, add berries to a mixing bowl and toss with ¾ cups sugar (coat fruit).
Top pie with fruit and serve.
Heather Dombos comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.