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Lemon Cream Cheese-Blueberry Pie

 5 Ratings
2 Comments
  • Prep Time 20 min
  • Total Time 1 hr 35 min
  • Servings 8
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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.

Ingredients

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 Cool Whip™ frozen whipped topping, thawed
Lemon wedges, if desired

Directions

  • 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.

Expert Tips

Chocolate Cream Cheese-Cherry Pie: Substitute chocolate instant pudding for the lemon, and cherry pie filling for the blueberry. Garnish with chocolate curls.

Butterscotch Cream Cheese-Apple Pie: Substitute butterscotch instant pudding for the lemon, and apple pie filling for the blueberry. Garnish with fresh apple pieces.

To make this pie a day ahead, prepare through step 3. Cover and refrigerate overnight; top as directed.

Nutrition Information

No nutrition information available for this recipe.
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