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Red, White and Blueberry Pie

 Red, White and Blueberry Pie
"This is a wonderful light dessert for a Fourth of July party or other summer get-together. And it's as pretty as it is tasty," says Kimberly McFarland of Tulsa, Oklahoma.
8 ServingsPrep: 30 min. + chilling


  • 4 ounces white baking chocolate, chopped
  • 8 whole fresh strawberries, halved lengthwise
  • 1 reduced-fat graham cracker crust (8 inches)
  • 3/4 cup sliced fresh strawberries
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 3/4 cup confectioners' sugar
  • 3/4 cup cold fat-free milk
  • 1 package (3.3 ounces) instant white chocolate pudding mix
  • 1 cup fresh or frozen blueberries
  • 1 cup reduced-fat whipped topping


  • In a microwave, melt white chocolate; stir until smooth. Dip the
  • halved strawberries halfway in chocolate; allow excess to drip off.
  • Place cut side down on a waxed paper-lined baking sheet.
  • Refrigerate for 15 minutes or until set. Spread the remaining melted
  • chocolate over the bottom and sides of crust. Arrange sliced
  • strawberries in crust.
  • In a large bowl, beat cream cheese and confectioners' sugar until
  • smooth. Gradually add milk. Beat in pudding mix on low speed for 2
  • minutes or until thickened; spread evenly over sliced strawberries.
  • Place blueberries in center of pie. Arrange dipped strawberries
  • around the edge. Pipe whipped topping between the strawberries and

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Red, White and Blueberry Pie (continued)

Directions (continued)

  • blueberries. Chill until serving. Yield: 8 servings.
Nutritional Facts: One piece equals 342 calories, 14 g fat (8 g saturated fat), 19 mg cholesterol, 238 mg sodium, 46 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.