Lemon Blueberry Layered Pie

Name: Lemon Blueberry Layered Pie
Prep time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Southern
Ingredients: 1 graham cracker pie crust for a 9 in. pie; 1 pkg 8 oz. pkg of cream cheese, softened; 1 can(s) 14 oz can of sweetened condensed milk; 1/4 c powdered sugar; 1 box 3.4 oz box of instant lemon pudding mix; 2 tsp fresh lemon zest; 1 can(s) 21 oz. can lucky leaf premium blueberry pie filling

By Jan Burch
@janburch

I found this in a Lucky Leaf Pie Filling ad & it looks so delicious & spring-like that I had to share.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Prep:

20 Min

Method:

Blend

Ingredients

1

graham cracker pie crust for a 9 in. pie
1 pkg

8 oz. pkg of cream cheese, softened
1 can(s)

14 oz can of sweetened condensed milk
1/4 c

powdered sugar
1 box

3.4 oz box of instant lemon pudding mix
2 tsp

fresh lemon zest
1 can(s)

21 oz. can lucky leaf premium blueberry pie filling
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How to Make Lemon Blueberry Layered Pie

Step-by-Step

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.

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