Blueberry Cream Pies
2 (8-inch) pie shells
1/3 C. chopped pecans, toasted
1 (8-oz.) pkg. cream cheese
2 C. powdered sugar
1 (8-oz.) container whipped topping
1/2 C. milk
1 (21-oz.) can blueberry pie filling
Bake pie shells. After they are cool, sprinkle with pecans.
In one bowl, cream together the cream cheese and powdered sugar.
In another bowl, mix whipped topping and milk. Beat until thoroughly mixed.
Combine the cream cheese mixture with the whipped topping mixture. Beat until well mixed. Pour this into baked pie shells.
Add 1/2 can of the pie filling to the middle of each pie. Don’t cover the entire top of the pie, just the center area. Refrigerate.
Makes 2 pies.
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