Berry Cookie Pie by Jane Woods
Yield: 1- 10 inch pie
This Recipe was made with
2 1/4 cups finely chopped
1 tablespoons sugar
1/3 cup butter or margarine, melted
1/2 cup chocolate morsels
1 (8) ounce package cream cheese, softened
1 teaspoon ground ginger
1 cup whipping cream, whipped
1 pint blueberries, washed and patted dry
Additional whipped cream for garnish
Combine 1/14 cups chopped Archway cookies, sugar and butter, mixing well.
Firmly press onto bottom and sides of a lightly greased 10-inch pieplate.
Bake in pre-heated 325 degree F oven fo 10 minutes. Cool crest completely.
Pace chocolate morsels in bowl in microwave; melting at medium high heat for 1-2 minutes. Set aside to cool slightly.
Beat cream cheese with a electric mixer until light and fluffy.
Add brown sugar and ginger, mixing well.
Fold in 1/2 cup chopped cookies and the chocolate.
Fold the whipped cream into the cream cheese mixture.
Soon filling intp prepared crust.
Chill until set; approximately 1-2 hrs.
Place blueberries atop filling. Garnish with whipped cream and cookies.