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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Amy Reed
  • 2 8-oz. cream cheese, softened
  • 1â�„2 cup sugar
  • 1â�„2 tsp. vanilla
  • 2 eggs
  • 3â�„4 cup refrigerated cookie dough (any flavor; peanut butter chocolate chip cookie dough is good)
  • 1 graham cracker pie crust
Preheat oven to 350 degrees.
Beat cream cheese, sugar and vanilla in a large bowl with electric mixer on medium speed until well blended. Add eggs until just blended. Take about 1�2 cup of the cookie dough and drop by teaspoonfuls into batter. Stir gently.
Pour batter into crust. Top with level teaspoonfuls of remaining cookie dough.
Bake pie for 40 minutes or until center is almost set. Let pie cool, then refrigerate for 3 hours or overnight. Refrigerate leftovers.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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