1 package (3-1/4 ounces) vanilla pudding mix
2 cups milk
1 package (8 ounces) cream cheese, softened
1/2 teaspoon vanilla
1 8-inch prepared graham cracker piecrust
20 to 25 strawberries, hulled
1 pint blueberries
Whipped cream or other topping, optional
Combine pudding mix and milk in saucepan.
Bring to full boil over medium heat, stirring con-
stantly. Remove from heat. Add cream cheese and
stir until smooth. Add vanilla. Let mixture cool
for 5 minutes, stirring twice. Pour pudding mix-
ture into graham cracker crust. Refrigerate 3
hours or overnight. Place strawberries in circle
around outer edge of pie. Put 1 large strawberry
in center of pie. Place blueberries over remain-
ing pudding surface. Serve with whipped cream or
other topping, if desired.
Back: [upside-down printed text, not part of recipe — printed card reuse; text reads: "...ve decided to say "no" to / ...great Ideals"]
1. Combine pudding mix and milk in a saucepan.
2. Bring to a full boil over medium heat, stirring constantly.
3. Remove from heat. Add cream cheese and stir until smooth.
4. Add vanilla. Let mixture cool for 5 minutes, stirring twice.
5. Pour pudding mixture into graham cracker crust.
6. Refrigerate 3 hours or overnight.
7. Place strawberries in a circle around the outer edge of the pie.
8. Put 1 large strawberry in the center of the pie.
9. Place blueberries over the remaining pudding surface.
10. Serve with whipped cream or other topping, if desired.
