Cooking & Occasions
How can a dessert this easy be so gorgeous (not to mention luscious)? It's made easy with Pillsbury® refrigerated pie crusts.
1 Hr 15 Min
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box Pillsbury® refrigerated pie crusts, softened as directed on box
containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
package (8 oz) cream cheese, softened
can (21 oz) more fruit blueberry pie filling
cup fresh blueberries
Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust onto ungreased large cookie sheet. Unroll second pie crust over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.
Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended. Spread evenly over cooled baked crust. Spread pie filling evenly over yogurt mixture. Top with blueberries. Cut into wedges to serve. Store in refrigerator.
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High Altitude (3500-6500 ft):
Bake at 375°F 17 to 22 minutes.
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1 Serving (1 Serving)
(Calories from Fat 110),
Total Fat 12g
(Saturated Fat 6g,
Trans Fat 0g),
Total Carbohydrate 27g
(Dietary Fiber 1g,
Percent Daily Value*:
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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