Blueberry Cream Cheese Pie
"The touch of lemon extract gives this dessert a nice flavor. Prep time does not include time to chill."
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 12 ounces cream cheese, softened
- 1 (8 ounce) container Cool Whip
- 1⁄3 cup sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon lemon extract
- 1 prepared graham cracker crumb crust (I use the "two extra servings" size)
- 1 can blueberry pie filling
directions
- In medium-sized mixing bowl, beat cream cheese until well softened.
- Add sugar, vanilla and lemon extract and mix well.
- Fold in Cool Whip.
- Pour mixture into prepared crust and spread evenly.
- Top with blueberry pie filling and refrigerate until ready to serve.
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Reviews
-
Delicious, light filling! I added a shot of juice since I didn't have the lemon extract. Thanks for posting this! -
Decadent! This dessert is rich, beautiful and delicious! Very simple to put together. I used slightly less than 1/2 tsp of lemon extract -- DH is not terribly fond of lemon but a little hint was perfect. Made for My 3 Chefs 2008.
RECIPE SUBMITTED BY
bunkie68
Brusly, 0
<p>I'm an attorney by education and a court reporter by current employment (love my job!). A couple of years ago, we had the opportunity to relocate to my home state of Louisiana, and I am happy happy happy to be here! I've been cooking since I was old enough to see the top of the stove - my mother was a home economics teacher, and she believed in starting me off early. I work full-time, I'm a Scentsy consultant, and I dream of getting my little bath goodie business up and running.</p>
