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Blueberry-Lemon Pie

Prep time

15 min

Total time

45 min

Servings

Makes 8 servings.

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    Ingredients
    • 1 cups HONEY MAID Graham Cracker Crumbs
    • 1/4 cup (1/2 stick) butter, melted
    • 1 pkg. (8 oz.) brick cream cheese, softened
    • 1/4 cup each sugar and milk
    • 3 Tbsp. lemon juice
    • 1 cup thawed frozen whipped topping
    • 3 cups blueberries
Preparation
  • Mix cracker crumbs and butter in 9-inch pie plate; press onto bottom and up side of pie plate.
  • Beat cream cheese, sugar, milk and juice in medium bowl with mixer until well blended. Gently stir in whipped topping. Spread onto bottom of crust; top with blueberries.
  • Refrigerate 30 min.

Recipe Tips

Cooking Know-HowWhipped toppingopping can be stored for up to 2 weeks in the refrigerator or refrozen for longer storage.

Better For YouSave 30 calories and 4 grams of fat per serving by preparing with Neufchatel cheese and lite whipped topping.

106392
Calories 300
% Daily Value*
Total Fat 19g
Saturated Fat 12g
Cholesterol 55mg
Sodium 250mg
Total Carbohydrate 31g
Dietary Fiber 2g
Total Sugars 17g
Protein 4g
Vitamin A 10% DV
Vitamin C 10% DV
Calcium 4% DV
Iron 4% DV

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