Dessert

Blueberry-Lemon Pie

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prep time

15 min

total time

45 min

makes

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kraft

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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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rating

This was great and fast to make. I substituted the blueberries with canned pie filling. Excellent
posted by sophie1978 | on 10/17/2010

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This cheesecake recipe is quick and easy, always a crowd pleaser at our house
posted by tjmp13 | on 4/4/2010

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easy to make, very light and very pleasing to the palate
posted by collinst | on 1/1/2010

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Absolutely delicious - refreshing and lite - a great summer desert.
posted by mpyszcz | on 7/29/2009

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This recipe was easy, fast and most of all, delicious. I used low fat cream cheese and low fat cool whip and it wasn't runny. I aslo added fresh raspberries to the mixture and topped it with fresh blueberies and lemon zest. I made it the day before and it was a huge hit. Cool and refreshing to end a meal.
posted by a cook | on 7/26/2009

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I love this recipe in the summer! instead of lemon juice I added orange concentrate and it tastes just like a creamsicle! YUMMMMM!
posted by channycasey | on 7/15/2009

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very good..I made the mistake of using light cream cheese so the filling was a little runny... also...I added a bit more lemon juice that suggested...
posted by marygartley | on 7/12/2009

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Great dessert, I would suggest adding some lemon zest to the cream cheese mix (maybe about 1 teaspoon), it is delicious!! My guests love it!
posted by julie.kinnear | on 2/14/2008

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Recipe tasted great. I used a combination of the low fat and no fat philly cream cheeses and it caused the filling to be a little runny - would recommend sticking with the full fat versions or using them cold instead of softening them
posted by cherhack | on 1/13/2008

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So easy and tastes great!
posted by a cook | on 11/10/2007