9 cups frozen tart cherries (2-3/4 lb.), thawed, well drained
1 Tbsp. milk
1 Tbsp. sugar
Heat oven to 425ºF.
Use pulsing action of food processor to process flour, cream cheese and butter until mixture is well blended and forms dough that pulls away from side of food processor container. Remove dough from food processor; shape into ball. Cut in half; flatten each half into disk.
Press 1 disk between 2 lightly floured sheets of waxed paper; roll into 15x10-inch rectangle. Use 1-1/2-inch cookie cutter to cut rolled-out dough into 6 stars; cut remaining rolled-out dough into 6 (3/4-inch-wide) strips. Reserve trimmings for later use.
Spray 15x10x1-inch pan with cooking spray. Break remaining disk of dough and reserved trimmings into small pieces; place in prepared pan. Press onto bottom and up sides of pan to form crust.
Toss blueberries with 1 Tbsp. dry pudding mix; spoon onto one corner of crust. Toss cherries with remaining dry pudding mix; spread onto remaining crust.
Top fruit with dough strips and stars to resemble US flag as shown in photo, cutting dough strips as necessary to fit. Brush dough with milk; sprinkle with sugar.
Bake 35 to 40 min. or until edges of crust are golden brown, and fruit is hot and bubbly.
Tip 1: Since this easy-to-make pie makes 15 servings, it's the perfect dessert to serve at your annual 4th of July party.
Tip 2: Substitute 7 cups sliced strawberries or 2 (21-oz. cans) cherry pie filling for the tart cherries.
Tip 3: Serve topped with thawed COOL WHIP LITE Whipped Topping.
Tip 4: For best results, use frozen tart cherries, not dark cherries, as listed in recipe. The dark cherries will produce a darker, not red, color in the baked pie.