Lemon Cream Cheese-Blueberry Pie

Name: Lemon Cream Cheese-Blueberry Pie
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 595 grams can blueberry pie filling with more fruit; 227 grams package cream cheese, softened; 1 box (4-serving size) lemon instant pudding and pie filling mix; 355 milliliters milk; 1 box Pillsbury® refrigerated pie crusts, softened as directed on box; 237 milliliters frozen (thawed) whipped topping

Lemon Cream Cheese-Blueberry Pie requires approximately 1 hour and 35 minutes from start to finish. One portion of this dish contains approximately 4g of protein, 13g of fat, and a total of 325 calories. This recipe serves 8. If you have blueberry pie filling, milk, pie crusts, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 450°F.

Equipment you will use

Oven

Bake pie crust as directed on box for One-Crust

Ingredients you will need

Pie Crust

Crust

Equipment you will use

Oven

Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.

Equipment you will use

Wire Rack

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.

Ingredients you will need

Cream Cheese