Lemon Blueberry Cream Pie 1 2/3 cups graham cracker crumbs 1/4 cup sugar 1/3 cup butter or margarine, melted 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1/4 cup powdered sugar 1 (3.4-ounce) package lemon instant pudding mix 2 teaspoons grated lemon rind 1/2 cup fresh lemon juice 1 pint fresh blueberries 2 tablespoons blueberry preserves 1 cup whipping cream Garnishes: lemon slices, fresh blueberries Stir together first 3 ingredients; press evenly in bottom and up sides of a 9-inch pie plate. Bake piecrust at 350F for 8 minutes; remove piecrust to a wire rack, and cool completely. Beat cheese, milk, and powdered sugar at medium speed with an electric mixer until creamy. Add pudding mix, rind, and juice; beat until blended. Spread half of lemon mixture evenly into prepared crust. Stir together blueberries and preserves; spread evenly over lemon mixture. Spread remaining lemon mixture over blueberry mixture; cover and chill 2 hours or until set. Beat whipping cream with an electric mixer until soft peaks form, and spread around outer edge of pie, forming a 3-inch border. Garnish, if desired. Yield: Makes 1 (9-inch) pie. (nutritional info not available) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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