A buttery crumb crust, a lemony cream cheese filling and a topping of fresh blueberries - celebrate with our easy no-bake Blueberry-Lemon Pie recipe.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/4 cups graham crumbs
1/4 cup butter, melted
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup each: sugar and milk
3 Tbsp. freshly squeezed lemon juice
1 cup thawed Cool Whip Whipped Topping
1 pt. (2 cups) fresh blueberries
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How do I make it ?
Combine graham crumbs and butter in 9-inch pie plate; press firmly onto bottom and up side of pie plate.
Beat cream cheese, sugar, milk and juice in medium bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Spread onto bottom of crust; top with blueberries.
Refrigerate at least 30 min. before serving. Store any leftover pie in refrigerator.
Kraft Kitchen Tips!
Cool Whip Whipped Topping can be stored for up to 2 weeks in the refrigerator or it can be refrozen for longer storage.
Save 30 calories and 3.5 grams of fat per serving by preparing with Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.
Add 2 tsp. grated lemon peel to the cream cheese mixture before spreading into pie crust. Or garnish chilled pie with grated lemon peel just before serving.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 10 g
Cholesterol 45 mg
Sodium 310 mg
Carbohydrate 32 g
Fibre 2 g
Sugars 0 g
Protein 3 g
Makes 8 servings, one slice (106 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.