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Blueberry Cream Pie



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  • 4-ozs. Low-fat cream cheese, softened
  • 1/2-cup low-fat sour cream
  • 1/4-cup sugar
  • 11/2-cups Cool whip
  • 1-8 " graham cracker pie crust
  • 2-cups fresh blueberries, divided



Step 1

In a medium bowl,with a mixer, beat cream cheese, sour cream and sugar until well blended.
Fold in Cool Whip .
Spoon half of the mixture into the pie crust;top with 1-cup of the blueberries.
Spread remaining cheese mixture over the blueberries.
Scatter the remaining 1-cup blueberries on top.
Cover with plastic wrap, refrigerate until set, about 5- hours.


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