Prepare the Blintz Pie
Blend eggs, gradually add dry ingredients and liquids. Continue blending until smooth. Add melted butter.
Lightly grease seven-inch frying pan and heat. Pour 1/3 cup batter, covering bottom of frying pan and fry lightly on both sides. Do not brown. Repeat using all batter.
Mix cheese filling ingredients until smooth. Place one blintz into eight-inch dish. Spread thin layer of filling. Repeat with blintz and cheese layers, ending with a blintz.
Pour topping over top and sides. Garnish with blueberries or cherries. Refrigerate for two hours or until firm.
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Does this recipe freeze well?
Wrap the stacked pie tightly in two layers of plastic wrap, then a layer of aluminum foil. Do not add the sour cream or fruit garnish. It can be frozen like this for up to a month. and then add the topping fresh only- right before serving