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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Such a delicious pie - You can jazz it up a bit by adding 2 teaspoons grated lemon peel to the cream cheese mixture before spreading into pie, or garnish chilled pie with grated lemon peel just before serving. Ingredients:
1 1/4 cups graham cracker crumbs |
1/4 cup butter, melted |
1 (250 g) package philadelphia cream cheese, softened |
1/4 cup sugar |
1/4 cup milk |
3 tablespoons fresh lemon juice |
1 cup cool whip topping, thawed |
1 pint fresh blueberries |
Directions:
1. Combine graham crumbs and butter in a 9-inch pie plate; press firmly onto bottom and up side of pie plate.
2. Beat cream cheese, sugar, milk and juice in medium bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Spread onto bottom of crust; top with blueberries.
3. Refrigerate at least 30 minutes before serving. Store any leftover pie in refrigerator.
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