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HUCKLEBERRY CREAM PIE 
8 oz. cream cheese, softened
1/2 c. powdered sugar
2 c. whipped cream
1 1/2 c. huckleberries
1 c. water
1 c. sugar
3 tbsp. cornstarch
1 baked pie crust

Mix cream cheese, sugar, and whipped cream. Pour in pie crust and refrigerate. Mix huckleberries and juices and 2/3 cup water. Boil 2-3 minutes, stirring constantly. Add sugar, cornstarch and 1/3 cup water. Cook until thick. Cool. Pour on cheese layer and refrigerate.
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