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Blueberry Lemon Pie

Blueberry Lemon Pie

Prep time15 min
Total time45min
ServingsMakes 8 servings.
  • 8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs)
  • ¼ cup butter, melted
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • ¼ cup each sugar and milk
  • 3 Tbsp. lemon juice
  • 1 cup thawed frozen whipped topping
  • 3 cups blueberries
  • Combine cracker crumbs and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
  • Beat cream cheese, sugar, milk and lemon juice in medium bowl with mixer until well blended. Stir in whipped topping with whisk; spread onto bottom of crust. 
  • Top with blueberries.
  • Refrigerate 30 min.
Recipe Tips
  • Cooking Know-How
    The thawed frozen whipped topping can be stored in the refrigerator for up to 2 weeks before using .  Or for longer storage, return the tub of whipped topping to the freeze until ready to use as desired. 
  • Variation
    Preparethis easy pie recipe  using Neufchatel cheese and frozen light whipped topping.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 19g 
   Saturated fat 12g 
Cholesterol 55mg 
Sodium 250mg 
Carbohydrate 31g 
   Dietary fiber 2g 
   Total sugars 17g 
Protein 4g 
Vitamin A10 %DV
Vitamin C10 %DV
Calcium4 %DV
Iron4 %DV

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