Lemon Cream Cheese Blueberry Pie Recipe

Ingredients

1

                        crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

1

package (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 with more fruit

1

cup frozen (thawed) whipped topping

Lemon wedges, if desired

Preparation

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.

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.

Spread cream cheese-pudding mixture in shell. Refrigerate 1 hour.

Top individual servings with blueberry pie filling; garnish with whipped topping and lemon peel. Cover and refrigerate any remaining pie.