Lemon-Blueberry Layer Pie

Leslie Speed Dutton


I just love no-bake pies. This recipe is also good with cherry pie filling. My family loves both and during the holidays, we would have one of each.

★★★★★ 1 vote
20 Min


9" graham cracker pie crust
1 pkg
(8oz) cream cheese
1 can(s)
(14oz) sweetened condensed milk
1/4 c
powdered sugar
1 box
(3.4 oz) instant lemon pudding mix
2 Tbsp
freshly grated lemon zest
1/4 c
lemon juice, freshly squeezed
1 can(s)
(21 oz) premium blueberry pie filling


1Combine cream cheese, condensed milk and powdered sugar in a large bowl. Using an electric mixer, mix at medium speed for 1-2 minutes, until smooth. Add pudding mix, lemon zest and lemon juice; mix until well blended.
2Spoon about half of the LUCKY LEAF Premium Blueberry Pie Filling evenly into bottom of graham cracker crust. Spoon lemon-filling mixture on top and spread evenly. Cover and chill for at least 1 hour.
3Spoon remaining Lucky Leaf Premium Blueberry Pie Filling on top just before serving. Garnish with fresh lemon zest if desired.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Fruit, #No bake