Mashed beets give this no-bake treat its pink blush. Pretty edible begonias perk up the presentation.
Ingredients
Oatmeal crust
1 cup quick oats
1/3 cup flour
1/3 cup dark brown sugar
1/3 cup cold butter
1/2 tsp salt
Filling
1 pkg cream cheese
1 beet, boiled and mashed
1/3 cup sugar
1/2 cup sour cream
2 tsp vanilla extract
1 cup whipped topping
Method
Oatmeal crust
- In a large bowl, combine all ingredients with a pastry cutter until crumbly.
- Press into 9 inch pie pan.
- Bake at 375°F for 15 min until golden brown.
Filling
- In a bowl, beat cream cheese on high until smooth.
- Add mashed beet, sugar, sour cream and vanilla, beat until mixed.
- Fold in whipped topping.
- Pour into pie crust and smooth with spatula. Refrigerate for 1-2 hours before serving. Decorate with edible flowers.
Yields 10-12 servings