"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

LEMON CREAM CHEESE BLUEBERRY PIE Recipe

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This recipe for LEMON CREAM CHEESE BLUEBERRY PIE, by , is from Kristin's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Scott Brunsting
Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 refrigerated pie crust, softened
1 pkg (8 oz.) cream cheese, softened
1 1/2 cups milk
1 box (4 serving size) lemon instant pudding and pie filling mix
1 can (21 oz.) blueberry pie filling
1 cup cool whip

Directions:
Directions:
1. Heat oven to 450. Bake pie crust as directed on box, using 9" glass pie plate. Cool for 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. Top individual servings with blueberry pie filling; garnish with cool whip.

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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