AuthorSamuel DietzmannPlace cream cheese in mixer and beat with paddle attachment for 2-3 minutes on medium high speed.
In a medium sauce pan add milk and whisk in vanilla pudding. Bring pudding just to a boil on medium heat stirring constantly.
Add cheese and continue cooking for 4 minutes on medium heat, stirring occasionally.
Remove from heat and pour into a 9 inch deep (pre-baked) pie shell.
Refrigerate for 3 to 4 hours.
Top with fresh blackberries glazed in blackberry jam.
Ingredients
Directions
Place cream cheese in mixer and beat with paddle attachment for 2-3 minutes on medium high speed.
In a medium sauce pan add milk and whisk in vanilla pudding. Bring pudding just to a boil on medium heat stirring constantly.
Add cheese and continue cooking for 4 minutes on medium heat, stirring occasionally.
Remove from heat and pour into a 9 inch deep (pre-baked) pie shell.
Refrigerate for 3 to 4 hours.
Top with fresh blackberries glazed in blackberry jam.
