Lemon Cream Cheese-Blueberry Pie

All you need is a refrigerated crust plus five other ingredients to make this appealing pie. Put it in the fridge before dinner, and dessert’s ready when you’re finished eating.

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Servings 8

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ingredients 7
Prep Time 20 min
Total Time 1 hr 35 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1: package (8 oz) cream cheese, softened

1 1/2: cups milk

1: box (4-serving size) lemon instant pudding and pie filling mix

Topping

1: can (21 oz) blueberry pie filling with more fruit

1: cup frozen (thawed) whipped topping

: Lemon wedges, if desired

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Directions

1 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.
2 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.
3 Spread cream cheese-pudding mixture in shell. Refrigerate 1 hour.
4 Top individual servings with blueberry pie filling; garnish with whipped topping and lemon peel. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

Chocolate Cream Cheese-Cherry Pie: Substitute chocolate instant pudding for the lemon, and cherry pie filling for the blueberry. Garnish with chocolate curls.

Butterscotch Cream Cheese-Apple Pie: Substitute butterscotch instant pudding for the lemon, and apple pie filling for the blueberry. Garnish with fresh apple pieces.

To make this pie a day ahead, prepare through step 3. Cover and refrigerate overnight; top as directed.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 420mg; 420%;
Total Carbohydrate: 46g; 46%
(Dietary Fiber 2g 2% Sugars 27g 27% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 10%;
Calcium: 8%;
Iron: 0%;

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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southernbelle87

report Posted Apr. 14, 2012 9:54 PM

I added the 1 1/2 cups of milk and mine wasn't soupy at all. It's actually less milk than the pudding box calls for. It doesn't have a strong lemon taste though. I like my cheeks to pucker from the lemon taste so next time I'll add lemon zest and/or juice to amp up that lemon flavor. And make sure your cream cheese and milk are 100% room temperature. Otherwise you get little pearls of cream cheese in the mixture. Still tastes good just looks funny.

landej

report Posted Jul. 6, 2011 3:51 PM

I just made this recipe this afternoon. I knew something was wrong with adding 1 1/2 cups of milk. As a result of so much milk, it is soupy. I suggest next time no more than perhaps a half of cup of milk. Gradually poor it in with the pudding mix. Do no add the amount of milk the recipe calls for.