Green Hill Farm

BURGUNDY CREAM PIE
In sauce pan mix the following:
1 cup each of raspberries, strawberries, blueberries
1/2 cup water
1 cup sugar mixed with 3 Tbsp. cornstarch
Bring to a boil and cook until thickened. Cool.

In small bowl mix until well blended and smooth:
3 oz. cream cheese
1 cup sour cream
1/3 cup powdered sugar.

Spread cream cheese mixture on bottom of 9" baked, cooled pie crust.
Carefully spoon cooled berry filling on the top. Chill.
Serve with a dollop of whipped cream and some fresh berries.