Blueberry Lemon Cream Pie
1-2/3 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine, melted
1 8-ounce package cream cheese, softened
1 14-ounce can sweetened condensed milk
1/4 cup powdered sugar
1 small box instant lemon pudding mix
2 teaspoons grated lemon rind
1/2 cup fresh lemon juice
1 pint fresh blueberries
2 tablespoons blueberry preserves
Mix graham cracker crumbs, sugar and margarine;
press evenly in the bottom and up the sides of a 9-inch pie plate.
Bake pie crust at 350 degrees for 8 minutes. Allow crust to cool
completely.
Beat cream cheese, sweetened condensed milk and
powdered sugar at medium speed with an electric mixer until creamy.
Add pudding mix, lemon rind and juice and beat until blended. Spread
half the lemon mixture evenly into the prepared crust.
Stir together blueberries and preserves and spread
evenly over lemon mixture. Spread remaining lemon mixture over blueberry
mixture; cover and chill for 2 hours.
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