Lemon and blueberry is quickly becoming one of my favorite flavor combinations lately. My local store has had blueberries on sale for cheap the past few weeks, so I've been buying them like crazy and freezing some for later. Now that I have them, I need to use them. This creamy pie is just the ticket!
Here's what you need:
1 pie crust, already baked (I used a graham cracker crust instead)
8 oz. cream cheese, softened
1 can (14 oz) sweetened condensed milk
3/4 cup cold water
1 pkg. instant lemon pudding mix
1 cup heavy whipping cream, whipped
1 cup fresh blueberries
In a large bowl, beat the cream cheese until smooth. Add the condensed milk, water and pudding mix. Beat until thickened. Fold in the whipped cream.
Spread half the lemon mixture in the pie crust. Top with blueberries. Carefully spread the remaining lemon mixture over the berries. Refrigerate until ready to serve. Garnish with additional blueberries if desired.
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