This pie is a super quick dessert that is simple but very flavorful. Perfect for summer, this pie requires no baking and is cool and light. It was a big hit at our 4th of July celebration and it is sure to be a favorite at your next get together or simply an after dinner treat!
Ingredients
Crust
1 graham cracker pie crust (9 inch)
OR
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
8 oz package cream cheese, softened
1 – 1/2 cups milk
1 box lemon instant pudding and pie filling mix (four serving size)
Topping
1 can (21 oz) blueberry pie filling with more fruit
1 cup frozen whipped topping (thawed)
Lemon wedges (optional)
Directions
ONLY IF USING PIE CRUST
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.
Beat cream cheese with mixer on medium speed until fluffy. Set aside.
In separate bowl beat milk and pudding until well blended.
Add cream cheese to pudding mixture.
Beat until smooth.
Spread pudding mixture in shell and refrigerate at least one hour.
Top individual servings with blueberry pie filling. Garnish with whipped topping and lemon if desired. Cover and refrigerate any leftover pie.
This recipe is courtesy of Betty Crocker.
Yum and so simple….definitely making this one…page is bookmarked!
Emilie,
I’m a scratch-cookin’-girl, but I will be buying the ingredients for this to make for dessert tonight. The only change I’m going to make is using fresh blueberries.
Emilie – That sounds so easy and delicious to make. I like using ingredients from scratch when I can but sometimes the boxed mixes can make the most creative and delicious desserts.
My weakness is anything with cream cheese in it! Heaven! Great photos too.