blueberry cream pie |
Name: |
Jennifer Miller |
Base: |
Falls Church |
Recipe: |
4
ounces cream cheese, softened
1⁄2
cup sour cream
1⁄4
cup sugar
1 1⁄2
cups Cool Whip, refrigerated
1
graham cracker crust
2
cups fresh blueberries, divided
DIRECTIONS
In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
Fold in Cool Whip.
Spoon half of mixture into pie crust; top with 1 cup blueberries.
Spread with remaining cream cheese mixture.
Scatter with remaining blueberries.
Cover with plastic wrap and refrigerate at least 5 hours. |
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