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.

  • prep time 20 min
  • total time 1 hr 35 min
  • ingredients 7
  • servings 8

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
  • 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.
  • 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:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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