Lemon Blueberry Layered Pie
1graham cracker pie crust for a 9 in. pie
1 pkg8 oz. pkg of cream cheese, softened
1 can(s)14 oz can of sweetened condensed milk
1/4 cpowdered sugar
1 box3.4 oz box of instant lemon pudding mix
2 tspfresh lemon zest
1 can(s)21 oz. can lucky leaf premium blueberry pie filling
How to Make Lemon Blueberry Layered Pie
- 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.
- Spoon about half of the blueberry pie filling evenly into the bottom of the graham cracker pie crust. Spoon lemon-filling mixture on top and spread evenly.
- Cover and chill for at least 1 hour. Spoon remaining blueberry pie filling on top just before serving. Garnish with fresh lemon zest and or whipped cream or cool whip if desired.