Fresh Blueberry Cream Pie

  • 4 ounces cream cheese, softened
  • ½ cup sour cream
  • ¼ cup confectioner’s sugar
  • 1 ½ cups Cool Whip, refrigerated
  • 2 cups fresh blueberries, divided
  • 1 prepared graham cracker crust

In a medium bowl, beat cream cheese, sour cream and confectioner’s sugar until well-blended. Fold in Cool Whip.

Spoon half of the mixture into pie crust; top with 1 cup blueberries.

Spread with remaining cream cheese mixture.

Top with remaining blueberries. Cover and refrigerate for at least 6 hours.

Heather Dombos comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.

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