Easy Blueberry Cream Pie

“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.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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