Muffin Tops Cream Pie by Barbara Zagrodnik, Greenfield, WI – 3rd Place Winner!
Posted by Team Malt-O-Meal on January 9th 2009 in State Fair Recipes 2008
Ingredients
- 4 ounces cream cheese
- ½ cup sugar
- 1 envelope whipped topping mix
- 1 banana, sliced thinly
- Fresh lemon juice
- 1-21 ounce can blueberry pie filling
- 1 cup fresh blueberries, 1 Malt-O-Meal cereal pie crust
- Extra blueberry and cereal for garnish
Pie Crust:
- 1/3 box Malt-O-Meal Blueberry Muffin Tops cereal
- ¼ cup butter
- Place cereal in food processor and pulse until the cereal reaches a consistency of finely crushed crumbs melt the ¼ cup butter and add cereal crumbs, which come out to about 1½ – 2 cups of crumbs. Mix together and pat in a 9 inch pie pan. Bake in preheated 325 oven for ten minutes. Cool for 1 hour.
- In a large bowl, combine the softened cream cheese and sugar with an electric beater until well blended prepare the whipped topping according to package directions and fold into the cream cheese mixture. Place slices of banana evenly over the crust sprinkle some lemon juice on bananas to keep them from turning black. Spoon the cream mixture over the bananas. Refrigerate pie for about an hour to set. In a medium sized bowl, combine the blueberry pie filling and the fresh blueberries. Top the pie with the blueberry mixture. Refrigerate for at least 4 hours before serving.
