Huckleberry Cream Pie

"This is lighter than most cheese cake recipes and tasty!"

8 oz. Cream Cheese, softened

1/2 cup powdered sugar

2 cups whipped cream (yes, it should be whipped!)

2 cups huckleberries (separated in cups)

1 cup water

1 cup sugar

3 Tbsp. Cornstarch

1 baked pie crust

With mixer. stir cream cheese and sugar, add whipped cream. Pour into bake pie crust and refrigerate.

Mix 1 cup huckleberries, 2/3 cup water, 1 cup sugar and bring to a boil stirring constantly. Add cornstarch to 1/3 cup water and stir until smooth. Add to fruit mixture and cook until it is thick.

When the fruit mixture is cooled add the 2nd cup of huckleberries. Pour onto cream cheese layer and refrigerate until served.

(Adding the huckleberries after, ensures that some will still be extra juicy and firm rather than gooshy!)