Ingredients:
8 ounces whipped topping ( Cool Whip has 1 g sugar per 2 TBSP! Lite has 2 g sugar, as does Fat-Free!)
8 ounces fat free cream cheese
1/2 cup artificial sweetener ( we use Altern granules)
1/2 cup raspberries, fresh is best but frozen is fine
1/2 cup blueberries, fresh is best but frozen is fine
1/2 cup pecans, chopped, pecan pieces are my favorite but almost any nut will do well
2 pie crusts, may be substituted for 1 deep dish
Directions:
Prebake your pie shells according to directions.
In a blender [or with a mixer] combine all ingredients but the shells and fruit until blended smooth and all lumps are removed. Halve mixture into two small bowls.
Fold nuts into first half, stir until mixed, and divide this half again between pie shells [or for deep dish, deposit into bottom of baked shell until 1/2 filled].
Gently layer other half without nuts over nut mixture. Top with fruit, chill, and serve. It’s good to let pies chill overnight, or during the day for 4 hours or so.
8 servings per normal pie shell [=16] or 12 servings per deep dish. Baking time is for the pie shells.
Servings: Serve
Time preparation: 10 min.
Time total: 20 min.