Tar Heel Pie

• 12 ounces cream cheese, softened
• 12 cup Splenda sugar substitute
• 12 pint whipping cream
• fresh strawberries
• 1 package frozen blueberries (I use two fresh packages)
• 13 cup Splenda sugar substitute

1. Using a electric mixer; mix soft cream cheese and splenda until sweetener is dissolved.
2. In another bowl, whip the cream until stiff peaks form.
3. Gently fold the cream into the cream cheese; blend well.
4. Slice strawberries in half lengthwise and place on the bottom and sides of a 9 inch deep-dish pie plate.
5. Pour cheese mixture over top and chill until firm.
6. GLAZE: Combine in a saucepan and cook over low heat until thickened.
7. Be careful not to break up the berries to much.
8. Cool to room temperature.
9. Spoon over cheese mixture and chill several hours more or overnight.
10. The glaze won't be real thick and it goes down into the cream cheese mixture.
11. It's just as good putting fresh blueberries mixed with somersweet on top without making the glaze.
12. Another version for non-SSer's: Use a baked pie crust and line with banana slices instead of strawberries.
13. The rest of the recipe remains the same.

cream cheese, splenda sugar substitute, whipping cream, fresh strawberries, frozen blueberries, splenda sugar substitute

Taken from www.food.com/recipe/tar-heel-pie-67371 (may not work)