Blueberry Patch Cheesecake Pie

Right-side-up or upside-down, Blueberry Patch Cheesecake Pie is one creamy cheesecake that's a thumbs-up favorite time and time again.

Serves: 6

Ingredients

• 1 cup heavy cream
• 1 (8-ounce) package cream cheese, softened
• 1 (4-serving size) package vanilla instant pudding and pie filling mix
• 1/2 cup milk
• 2 tablespoons sugar
• 1/2 teaspoon lemon juice
• 1 pint fresh blueberries, washed
• 1 (9-inch) graham cracker pie crust, crumbled

Instructions

1. In a medium bowl, beat heavy cream until stiff peaks form; set aside.
    
2. In a large bowl, beat cream cheese until creamy. Add pudding mix, milk, sugar, and lemon juice, and continue beating until smooth. Add whipped cream and stir until well blended.
    
3. Place blueberries in a 9-inch pie plate. Spoon cream cheese mixture over them and top with crumbled graham cracker crust. Serve, or cover and chill until ready to serve.
    

Note

For a conventional quick-and-easy blueberry cheesecake, just spoon the cream cheese filling into the pie crust and top with the blueberries.