easy blueberry-lemon tart

Name: Easy Blueberry-Lemon Tart
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 package(s) refrigerated pie crusts ( pk of 2); 2 - 6 oz. containers yoplait lemon creme pie yogurt; 1 - 8 oz. pkg. cream cheese; 1 - 21 oz can blueberry pie filling; 1 cup(s) fresh blueberries

(1 RATING)

46 Pinches 1 Photo

Michelle Kiefer

Rock Hill, SC

Updated on Jun 13, 2011

This is a quick an easy recipe, yet it tastes like you put a lot of effort into it. Even my picky teen son loved it!

Rate

prep time 10 Min

cook time 25 Min

method ---

yield

Ingredients

1 package refrigerated pie crusts ( pk of 2)
2 - 6 oz. containers yoplait lemon creme pie yogurt
1 - 8 oz. pkg. cream cheese
1 - 21 oz can blueberry pie filling
1 cup fresh blueberries

How To Make easy blueberry-lemon tart

Step 1

Heat oven to 375. Unroll one crust onto large baking sheet. Unroll second crust over first, matching edges. Press to seal. Roll out to about 14 inch circle. Fold 1/2 inch of the edge under, forming border, and press to seal seam. If desired, flute edge. Poke crust generously with fork.

Step 2

Bake crust 20 to 25 minutes, or until golden brown. Let cool about 30 minutes.
Step 3

In medium bowl, beat yogurt and cream cheese until blended with mixer on medium speed. Spread evenly over cooled crust. Spread pie filling over yogurt mixture. Top with blueberries. Cut into wedges to serve. Store in refrigerator.
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