Lemon Blueberry Pie


1 refrigerated pie crust

1/2 package (4 oz.) cream cheese, softened

1 1/2 cups cold milk

2 packages lemon flavor instant pudding

1 tub (8 oz.) frozen, non-dairy whipped topping, thawed

1 package of Mariani Dried Blueberries


Place refrigerated pie crust in pie dish. Bake at 350 degrees F for 15 minutes or until crust is baked. Set aside.

In small pan, add ½ cup of water, 1 tablespoon of sugar, and 1 Package of Mariani Dried Blueberries. Bring to boil. Cover and simmer for 5 minutes. Drain juice. Set aside to cool.

In a large bowl, beat cream cheese with a wire whisk until smooth. Gradually beat in milk until well blended.

Add pudding mixes. Beat 2 minutes or until smooth. Immediately stir in ½ of the whipped topping. Spoon into crust.

Top with remaining whipped topping. Refrigerate 3 hours or until set. Garnish with Mariani Premium Berries ‘N Cherries.