lemon-blueberry layer pie

Name: Lemon-Blueberry Layer Pie
Prep time: 20 min
Yield: 8
Cuisine: American
Ingredients: - 9" graham cracker pie crust; 1 package(s) (8oz) cream cheese; 1 can(s) (14oz) sweetened condensed milk; 1/4 cup(s) powdered sugar; 1 box(es) (3.4 oz) instant lemon pudding mix; 2 tablespoon(s) freshly grated lemon zest; 1/4 cup(s) lemon juice, freshly squeezed; 1 can(s) (21 oz) premium blueberry pie filling

(1 RATING)

48 Pinches 1 Photo

Leslie Speed Dutton

Franklin, TX

Updated on Dec 22, 2013

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.

Rate

prep time 20 Min

cook time

method Refrigerate/Freeze

yield 8 serving(s)

Ingredients

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

How To Make lemon-blueberry layer pie

Step 1

Combine 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.

Step 2

Spoon 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.
Step 3

Spoon remaining Lucky Leaf Premium Blueberry Pie Filling on top just before serving. Garnish with fresh lemon zest if desired.
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