Cream Cheese Blueberry Pie
- 4 oz. cream cheese, softened
- 1/2 c. confectioner's sugar
- 1/2 c. heavy whipping cream, whipped
- 1 Crust
- 2/3 c. sugar
- 1/4 c. cornstarch
- 1/2 c. water
- 1/4 c. lemon juice
- 3 c. fresh or frozen blueberries
- In a small mixing bowl, beat cream cheese and confectioner's sugar until smooth. Fold in whipped cream. Spread onto cookie crust.
- In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
- 1 Bag of Pepperidge Farms Chess Square cookies, crushed
- 1 stick butter, melted
- 1/4 c. sugar
- Mix well and press in pie plate.
This recipe is a personal recipe added by Alesia48 and has not been tested or endorsed by MyRecipes.
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Cream Cheese Blueberry Pie Recipe at a Glance
- COURSE: Desserts