Tanglewood Pie

Submitted by: Annie & Oliver from the Midwest

This pie is a family favorite. It's a perfect summer dessert and Annie and Oliver love to make and decorate it to celebrate the 4th!

TANGLEWOOD PIE

As in The Herald Times, 5/16/2004
Prep Time: 20 minutes
Cooking Time: firm in refrigerator for several hours or overnight

Ingredients:

• Pie Filling

  • 12 ounces cream cheese, softened

  • 1/2 cup sugar

  • 1/2 pint whipping cream

  • 1/2 large banana, sliced

  • 1 9" deep dish graham cracker pie shell

• Blueberry Glaze

  • 1 pint pkg blueberries, fresh or frozen

  • 1/3 cup sugar

  • 1 tablespoon cornstarch
    

Instructions:

Mix softened cream cheese with sugar. Whip cream until stiff peaks form. Carefully fold the cream into the cheese mixture and mix until thoroughly blended. Slice bananas and place on bottom and along sides and chill until firm. Combine ingredients for the glaze and cook over low heat until thick. Be careful not to break up berries. Cool to room temperature. Spoon glaze evenly over the cheese mixture. Chill for several hours or overnight.