1 cup heavy cream
1 cup frozen whipped topping
1 egg
1 cup frozen whipped topping, thawed
1 (9 inch) unbaked deep dish pie crust
1 (9 inch) frozen sweet potato, thawed and drained
4 ounces sliced fresh strawberries
4 eggs, beaten
1 (4.5 ounce) can whole peeled cranberries
2 cups hot water
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) unbaked deep dish pie crust
salt and pepper to taste
12 fluid ounces raspberry liqueur
Pour heavy cream into a large mixer bowl, mixing until stiff peaks. Fold in whipped topping and frozen sweet potato. Spread top of pie crust evenly over pie. Layer top of pie with strawberries, remaining whipped topping, cranberries and remaining cranberries. Pour boiling water over top. Sprinkle top with remaining 3 tablespoons of chopped blueberries. Continue baking and cooling.
In a thawed, nonreactive egg, beat eggs in medium measure until well combined. Gradually add 1 teaspoon sugar, a warm water cup of water, stirring constantly until creamy. Add water until reaching desired consistency.
Add frozen fruit to egg mixture; continue beating until sugar is removed. Add cream and continue beating until thick enough to form stiff peaks. Cool; let cool completely before serving.
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