Flag Slab Pie

Steps

• 1

  Heat oven to 450°F. Remove 2 pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.

  
• 2

  Bake 10 to 12 minutes or until golden brown and completely baked. Cool 30 minutes.
• 3

  Meanwhile, remove remaining pie crust from pouch. On lightly floured surface, unroll crust. Using rolling pin, roll pie crust into 12-inch round. Using 2-inch star cookie cutter, cut out 50 stars from pie crust, rerolling scraps as needed. Place 1 inch apart on large ungreased cookie sheets. Brush water on tops of stars; sprinkle with sugar.

  
• 4

  Bake 4 to 6 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack; set aside.
• 5

  In large bowl, beat cream cheese with electric mixer on medium speed until very smooth. Turn mixer to low; slowly add 1 cup of the milk. Beat in both boxes dry pudding mix, scraping bowl as needed. Slowly add remaining 2 cups milk; beat until well blended. Spread evenly over baked crust.

  
• 6

  Arrange blueberries and raspberries on top of cream cheese mixture to look like flag. (Use photo as a guide.) Press fruit lightly into pudding layer. Refrigerate about 2 hours or until set.
• 7

  When ready to serve, place 12 stars on top of blueberries. Cut into 4 rows by 4 rows. Serve pieces topped with remaining stars. Store loosely covered in refrigerator.