Blueberry Cream Cheese Pie
I use blueberries because that's my favorite fruit topping, but you can certainly use what you like or even have it plain. It is just as delicious!
- 9 inch store bought graham cracker pie crust
- 8 ounce package of cream cheese, at room temperature
- 1/3 c
- lemon juice concentrate
- 14 ounce can sweetened condensed milk
- 1 tsp
- pure vanilla extract
- 14 ounce can blueberry pie filling
Pour into the graham cracker pie crust then refrigerate for 3 hours.