- Combine cream cheese and pureed salsa in a food processor.
- Lightly pulse 1/4 cup of the pie filling.
- Transfer to a bowl and fold in rest of the pie filling.
- Refrigerate a minimum of 2 to 3 hours or overnight.
Suggestions: Serve as a dip with strawberries and crackers, smooth out in a flat thin pan and top with granola and serve as dip or spoon into a graham cracker pie crust and refrigerate until firm. Serve topped with whipped cream and toasted coconut.