BLUEBERRY CREAM PIE

By Dglmedia

Ingredients

• 4 ounces softened fat-free cream cheese,
• 1/2 cup reduced-fat sour cream
• 1/4 cup sugar
• 1 1/2 cups frozen fat-free whipped topping (thawed).
• 1 (8- to 9-inch) graham cracker piecrust
• 1 cup fresh blueberries.
• 1 more cup blueberries on top.

Preparation

Step 1

BLUEBERRY CREAM PIE. Beat 4 ounces softened fat-free cream cheese, 1/2 cup reduced-fat sour cream and 1/4 cup sugar with an electric mixer until well-blended. Fold in 1 1/2 cups frozen fat-free whipped topping (thawed). Spoon half the mixture into 1 (8- to 9-inch) graham cracker piecrust; top with 1 cup fresh blueberries. Spoon remaining cheese mixture over berries. Scatter 1 more cup blueberries on top. Cover with plastic wrap and refrigerate 5 hours or until set. Slice into 8 pieces and serve.