Blueberry-Lemon Pie

8 ingredients
6 steps

Ingredients

  • 1 14 cups graham cracker crumbs
  • 14 cup butter, melted
  • 1 (250 g) package Philadelphia Cream Cheese, softened
  • 14 cup sugar
  • 14 cup milk
  • 3 tablespoons fresh lemon juice
  • 1 cup Cool Whip Topping, thawed
  • 1 pint fresh blueberries

Directions

  1. 1
    Combine graham crumbs and butter in a 9-inch pie plate; press firmly onto bottom and up side of pie plate.
  2. 2
    Beat cream cheese, sugar, milk and juice in medium bowl with electric mixer on medium speed until well blended.
  3. 3
    Stir in whipped topping.
  4. 4
    Spread onto bottom of crust; top with blueberries.
  5. 5
    Refrigerate at least 30 minutes before serving.
  6. 6
    Store any leftover pie in refrigerator.

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