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Blueberry-Lemon Pie

Prep Time:

15 min

Total Time:

45 min

Makes:

What You Need!

1-1/4 cups HONEY MAID Graham Crumbs

1/4 cup butter, melted

1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened

1/4 cup each: sugar and milk

3 Tbsp. freshly squeezed lemon juice

1 cup thawed COOL WHIP Whipped Topping

1 pt. (2 cups) fresh blueberries

Make It!

COMBINE graham crumbs and butter in 9-inch pie plate; press firmly onto bottom and up side of pie plate.

BEAT cream cheese, sugar, milk and juice in medium bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Spread onto bottom of crust; top with blueberries.

REFRIGERATE at least 30 min. before serving. Store any leftover pie in refrigerator.

Kraft Kitchens Tips

Substitute

Save 30 calories and 3.5 grams of fat per serving by preparing with Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.

Special Extra

Add 2 tsp. grated lemon peel to the cream cheese mixture before spreading into pie crust. Or garnish chilled pie with grated lemon peel just before serving.

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