★★★★★ 1 Review
mscarole avatar
By Carol Parkhurst
from Wilton, NY

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.

serves 16 - makes 2 pies
prep time 15 Min
method No-Cook or Other


  • 2
    graham cracker pie crusts, standard size
  • 2
    8 oz pkgs. cream cheese, soften
  • 1/2 c
    white sugar
  • 1 Tbsp
    lemon juice
  • 2
    8 oz containers cool whip, thawed [ or 1 - 12 oz if you can find it]
  • 1 can
    blueberry pie filling

How To Make

  • 1
    1. Cream together the cream cheese, sugar and lemon juice, until creamy.
  • 2
    2. Beat in 1 1/2 of the Cool Whip containers [ or 12 container if you can find it].
  • 3
    3. Pour into the 2 pie crusts and smooth out.
  • 4
    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.
  • 5
    5. Note: 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.