4
oz (half of 8-oz package) cream cheese, softened
1
jar (10 oz) lemon curd
1
pint (2 cups) fresh blueberries
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Steps
1
Heat oven to 450°F.
2
Unroll pie crusts; place 1 on top of the other. Using rolling pin, roll out to make 16x13-inch rectangle. Place on ungreased cookie sheet. Fold in sides of dough; crimp to form edges.
3
Bake about 10 minutes or until golden brown. Cool completely, about 15 minutes.
4
Meanwhile, beat cream cheese and lemon curd with electric mixer on medium speed until fluffy.
5
Spread lemon mixture over cooled baked crust. Top with blueberries. Cut into 4 rows by 2 rows. Store in refrigerator.
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Substitute raspberries or blackberries for the blueberries.
To make things a little easier, buy strawberry- or chocolate-flavored cream cheese instead of making your own lemony cream cheese.
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