I have made this since the 70's. I forgot about it and just found it again.
Just took it to a potluck dinner and both pies were devoured. Of course, many wanted the recipe.
Easy to make at the last minute.
serves16 - makes 2 pies
prep time15 Min
methodNo-Cook or Other
graham cracker pie crusts, standard size
8 oz pkgs. cream cheese, soften
8 oz containers cool whip, thawed [ or 1 - 12 oz if you can find it]
blueberry pie filling
How To Make
1. Cream together the cream cheese, sugar and lemon juice, until creamy.
2. Beat in 1 1/2 of the Cool Whip containers [ or 12 container if you can find it].
3. Pour into the 2 pie crusts and smooth out.
4. Top with 1/2 can of the blueberry pie filling onto each pie. [ I feel a full can on each is way too much}.
Cover and chill.
You may use any pie filling you desire. I've used cherry, strawberry, raspberry and pineapple.
If you are using the 2 - 8 oz containers of Cool Whip, you can piped the other half onto the pies.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for BLUEBERRY CHEESECAKE [NO BAKE]: