Blueberry Lemon Pie
Prep time15 min
Total time45min
ServingsMakes 8 servings.
Ingredients
- 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
Preparation
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 300 |
| % Daily Value* | |
| Total fat 19g | |
| Saturated fat 12g | |
| Cholesterol 55mg | |
| Sodium 250mg | |
| Carbohydrate 31g | |
| Dietary fiber 2g | |
| Total sugars 17g | |
| Protein 4g | |
| Vitamin A | 10 %DV |
| Vitamin C | 10 %DV |
| Calcium | 4 %DV |
| Iron | 4 %DV |
