lemon-blueberry layer pie

★★★★★ 1 Review
leslieann1968 avatar
By Leslie Speed Dutton
from Franklin, TX

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.

serves 8
prep time 20 Min
method Refrigerate/Freeze

Ingredients For lemon-blueberry layer pie

  • 9" graham cracker pie crust
  • 1 pkg
    (8oz) cream cheese
  • 1 can
    (14oz) sweetened condensed milk
  • 1/4 c
    powdered sugar
  • 1 box
    (3.4 oz) instant lemon pudding mix
  • 2 Tbsp
    freshly grated lemon zest
  • 1/4 c
    lemon juice, freshly squeezed
  • 1 can
    (21 oz) premium blueberry pie filling
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How To Make lemon-blueberry layer pie

  • 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.
  • 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.
  • 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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