- 1 Ready Crust shortbread pie crust
- 8 oz. cream cheese, softened
- 1 ½ cups cold milk
- 2 pkgs. (each the 4-serving size) lemon flavor instant pudding
- 8 oz. non-dairy whipped topping, thawed
- 2 cups blueberry pie filling, canned or made from fresh berries
Beat cream cheese in a large bowl with a wire whisk until smooth. Gradually blend in milk until well mixed.
Add pudding mixes. Beat 2 minutes or until smooth. Immediately stir in ½ of the whipped topping. Spoon into crust.
Top with remaining whipped topping. Cover with thickened blueberries. Garnish with a few fresh berries.
Refrigerate 3 hours or until set. YUMMY!
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