I think this pie made its way to plenty of parties in my childhood, but what I know is that it was at a beach front Fourth of July party when I was in middle school. I couldn’t get over the meticulously placed berries that came together in the form of an American flag. I really could not get over it…I may have taken mental notes on what the exact order is for the berries to make the perfect american flag cake.

I didn’t realize I was making that cake until I took my first bite. Deja vu kicked in a bit late and I’d already decorated it with fresh peaches. Oops!  Oh well, this is a different recipe but the berry layout is just as I remember. (And you should check it out anyway because Pioneer Woman always has yummy food!)

It is so easy to get creative with the toppings based on the season and your tastes. I made one pie with this recipe but the general consensus was to divide the filling between two pies so there could be more fruit on top.

Jo Eden’s Cream Cheese Pie

1 graham cracker crust (you may use two, or even go crustless if you’d rather)

8 oz cream cheese

1/4 cup sugar

1 tsp vanilla

8 oz Cool Whip

 

Whip the cream cheese until smooth. Then add sugar and vanilla. Once smooth, fold in the Cool Whip.

Spread filling into prepared crust and top with fruit. May make make multiple layers or a single layer, whatever suits ya!

Make sure the cream cheese is really smooth. You won’t be able to fix it later.

Add the vanilla and sugar and give it a good whip.

I could stop at this point and start licking the bowl. Yum!

Cool Whip is in…time to start folding.  To fold it in, scoop with a rubber scraper from the bottom. Your goal is to keep from stirring as you want to keep the fluffiness.

Still fluffy…

Spread it into the pan…

…and add the fruit.

No-bake desserts are a summer essential. Do you have any you love?