Easy Summer Pie

An extra-easy wonderfully refreshing cream cheese and mixed fruit pie. Decorate top with white peaches, blueberries and strawberries for that perfect dessert for your Fourth of July picnic or barbecue.


8 servings


1 (9 inch) frozen pie crust, thawed
1 (8 ounce) package cream cheese, room temperature
1/3 cup granulated (white) sugar
1 (11 ounce) can mandarin oranges, drained
1 cup fresh strawberries, halved
4 kiwi, peeled and sliced
1 cup fresh raspberries
1 cup fresh blueberries


Preheat oven to 400°F (204°C). Roll pastry into an 11 inch circle. Lay flat on a baking sheet or pizza pan. Prick several times with a fork. Bake for 12 to 15 minutes, until light brown. Remove and allow to cool completely.

In a small mixing bowl, beat together cream cheese and sugar until mixture is creamy and smooth. Spread evenly onto cooled pastry. Arrange fruit in a decorative pattern over cream cheese layer. Chill until ready to serve.

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