08-25-2011, 05:56 PM
LC, I've had this at potluck meals, it's great:
4 ounces cream cheese, softened
1⁄2 cup confectioners' sugar
1⁄2 cup heavy whipping cream, whipped
1 (9 inch) pastry shell, baked
2⁄3 cup sugar
1⁄4 cup cornstarch
1⁄2 cup water
1⁄4 cup lemon juice
3 cups fresh or frozen blueberries
Directions
1. In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pastry shell.
2. In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
Here's a similar one with a graham cracker crust, has more cream cheese so it MUST be better, haha:
Blueberry Cream Cheese Pie
One 9″ Graham cracker crust
1 8 oz. PHILADELPHIA Cream Cheese bar
1 can condensed milk
1⁄3 cup lemon juice
1 tsp. vanilla
Mix the cream cheese with the condensed milk with a mixer. Then add the lemon juice and vanilla. Mix well to thicken. Pour into crust.
Blueberry Topping
1 1⁄2 cups fresh or frozen blueberries
1⁄4 cup sugar
Heaping tsp. corn starch
Cook berries with sugar over medium/low heat, stirring well. Add a heaping tsp. corn starch to thicken. Mix well and cook about 5 min.
Pour over top of cream cheese mixture and chill for a few hours.
4 ounces cream cheese, softened
1⁄2 cup confectioners' sugar
1⁄2 cup heavy whipping cream, whipped
1 (9 inch) pastry shell, baked
2⁄3 cup sugar
1⁄4 cup cornstarch
1⁄2 cup water
1⁄4 cup lemon juice
3 cups fresh or frozen blueberries
Directions
1. In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pastry shell.
2. In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
Here's a similar one with a graham cracker crust, has more cream cheese so it MUST be better, haha:
Blueberry Cream Cheese Pie
One 9″ Graham cracker crust
1 8 oz. PHILADELPHIA Cream Cheese bar
1 can condensed milk
1⁄3 cup lemon juice
1 tsp. vanilla
Mix the cream cheese with the condensed milk with a mixer. Then add the lemon juice and vanilla. Mix well to thicken. Pour into crust.
Blueberry Topping
1 1⁄2 cups fresh or frozen blueberries
1⁄4 cup sugar
Heaping tsp. corn starch
Cook berries with sugar over medium/low heat, stirring well. Add a heaping tsp. corn starch to thicken. Mix well and cook about 5 min.
Pour over top of cream cheese mixture and chill for a few hours.