BLUEBERRY CHEESECAKE [NO BAKE]

Carol Parkhurst

By
@mscarole

I have made this since the 70's. I forgot about it and just found it again.
Just took it to a potluck dinner and both pies were devoured. Of course, many wanted the recipe.
Easy to make at the last minute.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
16 - makes 2 pies
Prep:
15 Min
Method:
No-Cook or Other

Ingredients

2
graham cracker pie crusts, standard size
2
8 oz pkgs. cream cheese, soften
1/2 c
white sugar
1 Tbsp
lemon juice
2
8 oz containers cool whip, thawed [ or 1 - 12 oz if you can find it]
1 can(s)
blueberry pie filling

Step-By-Step

11. Cream together the cream cheese, sugar and lemon juice, until creamy.

22. Beat in 1 1/2 of the Cool Whip containers [ or 12 container if you can find it].

33. Pour into the 2 pie crusts and smooth out.

44. Top with 1/2 can of the blueberry pie filling onto each pie. [ I feel a full can on each is way too much}.
Cover and chill.

55. Note:
You may use any pie filling you desire. I've used cherry, strawberry, raspberry and pineapple.
If you are using the 2 - 8 oz containers of Cool Whip, you can piped the other half onto the pies.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids