Carol's StoryA recipe I got from The Blueberry Farm in my hometown. This is another recipe that they pass out to everyone, they are tried and true and chosen by all the people that pick their blueberries there.
No bake filling !
Enjoy~ blueberries and pudding and cream cheese ! No wonder it was voted one of the best !!!!
refrigerated pie crust , softened as directed or make your own crust
(8 -oz) cream cheese (softened)
1 1/2 c
(4-serving size) lemon instant pudding and pie filling mix
blueberry pie filling
thawed whipped topping
lemon wedges if desired
1Heat oven to 450 degrees. Bake pie crust as directed.(You can also use a graham cracker crust shell)
In a small bowl, beat cream cheese with electric mixer on medium speed til til fluffy.
In medium bowl, beat milk and pudding mix with electric mixer on medium speed until well blended. Add cream cheese, beat until smooth.
Spread cream cheese pudding mixture in shell. Refrigerate 1 hour.
Spread blueberry pie filling on cooled pie then top with whipped topping.
Garnish with thin lemon wedges on top.