This recipe is from Quick Cooking magazine
and is really wonderful. However, it says it makes two pies and I don't see how. I like them big and full. So I'll leave it up to you - make two skimpy pies or one really big beautiful one in a deep-dish crust!
Beat 8 oz cream cheese with 3/4 c sugar until smooth. Fold in 2 c whipped topping ( that's not the entire tub!) and 4 medium- firm bananas, sliced. Put into a baked pastry shell. Spread with 1 can good quality blueberry pie filling. Refrigerate at least 30 minutes. Just before serving garnish around edges and center with another banana, sliced, and a few fresh blueberries.
Beat 8 oz cream cheese with 3/4 c sugar until smooth. Fold in 2 c whipped topping ( that's not the entire tub!) and 4 medium- firm bananas, sliced. Put into a baked pastry shell. Spread with 1 can good quality blueberry pie filling. Refrigerate at least 30 minutes. Just before serving garnish around edges and center with another banana, sliced, and a few fresh blueberries.
