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Blueberry-Lemon Pie
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Blueberry-Lemon Pie

45 Minutes
15 Min Prep
45 Min Cook
Enjoy pie without turning on the oven with Blueberry-Lemon Pie. Fresh lemon juice lends its citrusy flavor to this creamy no-bake Blueberry-Lemon Pie.
What You Need
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8 servings
Original recipe yields 8 servings
1-1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup each sugar and milk
3 Tbsp. lemon juice
1 cup thawed COOL WHIP Whipped Topping
3 cups blueberries
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Let's Make It
1
Mix cracker crumbs and butter in 9-inch pie plate; press onto bottom and up side of pie plate.
2
Beat cream cheese, sugar, milk and juice in medium bowl with mixer until well blended. Gently stir in COOL WHIP. Spread onto bottom of crust; top with blueberries.
3
Refrigerate 30 min.
Kitchen Tips
Cooking Know-How
COOL WHIP Whipped Topping can be stored for up to 2 weeks in the refrigerator or refrozen for longer storage.
Variation
Prepare with PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 11g
55%
Trans Fat 0.5g
Cholesterol 45mg
15%
Sodium 240mg
10%
Total Carbohydrates 30g
11%
Dietary Fibers 2g
7%
Sugars 18g
36%
Protein 3g
6%
Vitamin A
20%
Vitamin C
8%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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