cookie pie crust


CRUST:  1 (10.6 oz) package shortbread cookies, 1/8 cup sugar, 1/4 cup unsalted butter, melted, 1/2 teaspoon vanilla extract. Dump everything into the food processor and grind until it looks like sand.  Dump into a 9-inch pie pan, firmly press the cookie mixture on the bottom and sides of the pan.  Cover with plastic wrap and refrigerate for at least 1-hour before using.

PIE:  1 (8 oz.) package cream cheese, softened, 1 cup powdered sugar, 1 pint whipped cream, 1 (21 oz.) can of your favorite fruit pie filling.

Get out a bowl, add the cream cheese, powdered sugar, and whipped cream, mix well with a hand mixture.  Evenly spread the cream cheese mixture on the bottom of the pie crust. Add the pie filling. Refrigerate for at least 1 hour before serving.

Dessert is ready, what is your favorite fruit pie filling?


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