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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a perfect summer pie. I've often used the fat-free versions of cream cheese, sour cream and Cool Whip, and it's still wonderful. Ingredients:
4 ounces cream cheese, softened |
1/2 cup sour cream |
1/4 cup sugar |
1 1/2 cups cool whip, refrigerated |
1 graham cracker crust |
2 cups fresh blueberries, divided |
Directions:
1. In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
2. Fold in Cool Whip.
3. Spoon half of mixture into pie crust; top with 1 cup blueberries.
4. Spread with remaining cream cheese mixture.
5. Scatter with remaining blueberries.
6. Cover with plastic wrap and refrigerate at least 5 hours.
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