Mixed Berry Cheesecake Pie

This is basically the easiest dessert you will ever make. With just 4 ingredients the main pie is done and then add whatever toppings you like or just eat it as is. Obviously the graham cracker crust can be made from scratch, but we're going for SUPER easy here so pick up a store bought one and call it good. The fruit topping can really be whatever you would like; just strawberries or just blueberries or any combinations of berries that you like. I bet you could even take it in a tropical route with pineapple and mango and it would be delicious. You really can't go wrong. 

This base of this pie comes from my mother-in-law who makes it for my diabetic father-in-law. He can't have much sugar so the splenda makes it a better option when it's time for dessert. She makes the same exact base and then tops it with a can of sugar free cherries.  I've always thought it was delicious and couldn't believe it when she said the list of ingredients. 

This is the dessert to make when you find out you're having company for supper on the day of or you're too busy to spend hours in the kitchen baking up a dessert. And now that it's officially summer, nobody wants to have their oven on making the house even hotter. July 4th is coming up and this will be a fresh, cool treat at your get together, plus with the right combo of berries it's red, white, and blue! I think you'll be surprised at how tasty this pie is with how little effort is put in. 

{Makes one ten inch pie}


INGREDIENTS

8oz block + 1/3 block of cream cheese at room temp
8oz container of cool whip thawed
1 cup splenda
10 inch graham cracker crust

4 cups of fresh fruit
-1 cup blackberries
-1 cup blueberries
-1 cup strawberries
-1 cup cherries
1/4 cup splenda
1 tbsp fresh lemon juice

INSTRUCTIONS

1) Start by washing the fruit. Place whole blueberries into a large bowl along with blackberries, strawberries and cherries. Cut the larger blackberries in half. Remove the pits from the cherries and cut into halves or fourths. Remove stem from strawberries and cut into smaller pieces. Try to keep all the fruit about the same size.

2) Mix in the 1/4 cup of splenda and squeeze of lemon juice. Stir well and set aside while making the filling. 

3) In a separate mixing bowl, blend together the cream cheese, cool whip, and 1 cup splenda until completely smooth.

4) Pour cream cheese mixture into the prepared pie crust and smooth out the top. Stick in the freezer for 30 minutes to firm up.

5) After 30 minutes, remove pie from the freezer and top with the fruit mixture. Use a slotted spoon to gently place the berries on top of the pie. Some juice is ok, but make sure to strain out the majority of it.

***Before topping the pie, you may taste the fruit mixture and decide if it is sweet enough. Add a little more splenda in small increments if needed. 

6) Cover pie and refrigerate for 3 to 4 hours or overnight before serving.