Prep 10 mins
Cook 0 mins
so easy and delicious!
- 1 pre-made graham cracker crust
- 226.79 g cream cheese, softened
- 78.07 ml sugar
- 4.92-9.85 ml grated lemon peel
- 118.29 ml whipping cream, whipped
- 1. In a small bowl, beat cream cheese, sugar, and lemon peel until light and fluffy. Fold in whipped cream.
- 2. Spoon into cooled pie crust; spread evenly. Spoon blueberry filling evenly over lemon filling.
- 3. Refrigerate at least 1 hour before serving.