Lemon Cream Cheese-Blueberry Pie

Lemon Cream Cheese-Blueberry Pie

All you need is a refrigerated crust plus five other ingredients to make this appealing pie. Put it in the fridge before dinner, and dessert’s ready when you’re finished eating.

Prep Time

20

Minutes

Total Time

1:35

Hr:Mins

Makes

8

servings

Crust
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1
package (8 oz) cream cheese, softened
1 1/2
cups milk
1
box (4-serving size) lemon instant pudding and pie filling mix
Topping
1
can (21 oz) blueberry pie filling with more fruit
1
cup frozen (thawed) whipped topping
Lemon wedges, if desired
  1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
  2. Meanwhile, in small bowl, beat cream cheese with electric mixer on medium speed until fluffy. In medium bowl, beat milk and pudding mix with electric mixer on medium speed until well blended. Add cream cheese; beat until smooth.
  3. Spread cream cheese-pudding mixture in shell. Refrigerate 1 hour.
  4. Top individual servings with blueberry pie filling; garnish with whipped topping and lemon peel. Cover and refrigerate any remaining pie.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
FLAVOR TWIST
Chocolate Cream Cheese-Cherry Pie: Substitute chocolate instant pudding for the lemon, and cherry pie filling for the blueberry. Garnish with chocolate curls.
FLAVOR TWIST
Butterscotch Cream Cheese-Apple Pie: Substitute butterscotch instant pudding for the lemon, and apple pie filling for the blueberry. Garnish with fresh apple pieces.
Tip
To make this pie a day ahead, prepare through step 3. Cover and refrigerate overnight; top as directed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 10g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 420mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 2g,
    • Sugars 27g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.