Carol Junkins Recipe

Lemon Cream Cheese-Blueberry Pie Yummy!!

By Carol Junkins CarolAJ


Recipe Rating:
 5 Ratings
Serves:
9' pie
Prep Time:
Cook Time:
Cooking Method:
Bake

Carol's Story

A 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 !!!!

Ingredients

CRUST:
1 box
refrigerated pie crust , softened as directed or make your own crust
FILLING :
1 pkg
(8 -oz) cream cheese (softened)
1 1/2 c
milk
1 box
(4-serving size) lemon instant pudding and pie filling mix
TOPPING:
1
blueberry pie filling
1 c
thawed whipped topping
lemon wedges if desired
Kitchen Crew

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Directions Step-By-Step

1
Heat 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.

About this Recipe

Course/Dish: Pies, Fruit Desserts, Puddings
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Cream, #lemon, #cheese, #instant