Blueberry Cream Pie
- 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
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.