Prep 10 mins
Cook 0 mins
This a light and delicious blueberry pie that has a light cheesecake flavor. I did find this recipe on here but with avocados, which just doesn't sound right.
- graham cracker crust
- 1⁄3-1⁄2 cup lemon juice
- 8 ounces cream cheese
- 12 ounces Cool Whip
- 1 cup sweetened condensed milk
- 1 1⁄2 cups fresh blueberries
- Blend lemon juice, cream cheese, Cool Whip, and condensed milk.
- Fold in blueberries.
- Pour into graham cracker crust.
I really wanted to like this one better. It was okay but it needed something. I made it with 1/3 cup lemon juice, maybe I should try more. It made about 1 and 1/2 crusts worth of pie, a deep dish crust might work. I also only used 8 ounces of Cool WHip.