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
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
Mix cracker crumbs and butter in 9-inch pie plate; press onto bottom and up side of pie plate.
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.
Refrigerate 30 min.
COOL WHIP Whipped Topping can be stored for up to 2 weeks in the refrigerator or refrozen for longer storage.
Prepare with PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 11g
Trans Fat 0.5g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
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.