- 1 refrigerated pastry from 14.1 oz box of pie crust
- 8 oz cream cheese
- 1/3 c sugar
- 1 T triple sec
- 4 c berries (we used blackberries, blueberries, and raspberries)
- 1/3 c red currant jelly or orange marmalade
Spread pie crust in bottom of pie pan; cook for 9-11 minutes (or until light golden) at 450 degrees.
Combine cream cheese, sugar, and triple sec; spread in pie shell.
Arrange berries over mixture.
Melt jelly or marmalade and glaze over berries.
*Recipe courtesy of Mama B