Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 12 Servings
Total Time (median): 1 : 30 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
- 2 cans Blue Berry Pie filling
- 3 cans Cherry Pie Filling
- 2 cups Splenda Divided
- 1 stick real butter
- 8 oz cream cheese soften
- 1 Egg
- 3 boxes pillsbury pie crusts room temperature
Preparation
In a large deep rectangle dish 12"x14"x2" unwrap the stick of butter half way and coat the bottom and sides of the rectangle dish completely. With the remainder of butter slice in peices for later. Open the cans of blue berry pie filling and empty both cans into a large bowl and add 1 cup of splenda and mix completely and pour enough of the blueberry mixture into the buttered rectangle dish to just cover the bottom. remove the 2 pie crusts from the cellophane packaging of one box and slice the dough to make strips and place lengthwise and crosswise to make a lattice on top of the blueberry pie filling. Empty the rest of the blueberry pie filling on top of the latticed dough and open the 2nd box of pie crust and repeat the process of dough lattice on top of the blueberry pie filling you just emptied. Place the rest of the butter slices on top of the lattice. Put the soften cream cheese in a bowl and add 1 cup of splenda and 1 egg and using a beater on high speed cream the mixture. Open the 3 cherry pie filling cans and pour into a large bowl then add the cream cheese mixture and mix thoroughly and pour on top of the latticed pie crust. Open the 3rd box of pie crusts and remove the two crusts from the cellophane packaging and unroll the dough and place on top of the cherry pie filling to make a solid sheet. Take a knife or fork and pierce the dough several times to allow venting for steam. Place the dish into the oven on the middle rack or the 3rd rack from the bottom at 350 degrees for 45 to 55 minutes or until the dough on top is golden brown. Remove from the oven let it cool down for 30 minutes. Enjoy!!
