Shelly's Recipe

BLUEBERRY CREAM PIE

Category: Pies - Cream and Custard

4 oz low-fat cream cheese, from an 8 oz pkg, softened
1/2 cup low-fat sour cream
1/4 cup sugar
1 1/2 cups nondairy whipped topping, from an 8 oz container
1 (8-inch) prepared graham cracker pie crust
2 cups fresh blueberries, divided

In a medium bowl, with an electric mixer, beat cream cheese, sour cream and sugar until well blended. old in whipped topping. Spoon half of the mixture into the pie crust; top with 1 cup of the blueberries. Spread remaining cheese mixture over the blueberries. Scatter the remaining 1 cup blueberries on top. Cover with plastic wrap, refrigerate until set, about 5 hours. Serve 6