This berry-cream icebox pie gives any ice cream cake or pie a run for its money.

Berry-Cream Icebox Pie

Bake and cool pie crust according to package directions.

Reserve 1 cup berries in freezer for serving. Place remaining 2-1/3 cups berries in a blender. Cover and blend until pureed. Set aside. 

Beat cream cheese and sugar in a large mixing bowl with an electric mixer on medium speed until creamy. Stir in whipped topping.

Fold in pureed fruit. Pour into baked crust and freeze for 2 hours or until firm.

Remove pie from foil pan and transfer to a serving plate. Let pie stand at room temperature for 10 to 15 minutes. Serve topped with reserved berries. 