Easy Blueberry Cream Pie

Total Time
Prep 15 mins
Cook 0 mins

This is a perfect summer pie. I've often used the fat-free versions of cream cheese, sour cream and Cool Whip, and it's still wonderful.

Ingredients Nutrition


  1. In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
  2. Fold in Cool Whip.
  3. Spoon half of mixture into pie crust; top with 1 cup blueberries.
  4. Spread with remaining cream cheese mixture.
  5. Scatter with remaining blueberries.
  6. Cover with plastic wrap and refrigerate at least 5 hours.


Most Helpful

I made this tonight for my dad's birthday dessert. It was fantastic! Everyone enjoyed it. I liked how unbelievably fast and simple it was to make. This kind of dessert is right up my alley: delicious results, minimal effort. I might experiment next time with low-fat ingredients, but for dad's birthday, I followed the recipe exactly as posted. I will make this again for sure. Thanks!

Dr. Jenny November 07, 2010

Thank you, this was great. I added blueberry preserves to the bottom of the pie.

Lisa in Chicago July 04, 2008

This recipe came out delicious - I would make it again. I added some lemon zest and a tsp. of vanilla. Gave it even more flavor. I also included fresh sliced strawberries to bulk up the fruit factor. I added some in the middle and more on the top. I made my own graham cracker crust which is easy to do and tastes so much better than store bought. I used my toaster oven to bake the crust for 8 min. at 350. And finally, I love that the pie is no bake! Thanks for sharing this recipe.

IrishForever May 27, 2012

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