Blueberry Cream Pie


Total Time: 3 Hrs 15 mins

Prep Time: 15 mins

Chill Time: 20 mins

Yield: 12 servings




for 8-9 inch pie

  • 2 cups Graham Cracker crumbs
  • 6 Tbsp butter, melted
  • 1-1/2 Tbsp granulated sugar
  • 1 tsp cinnamon



  • 1 Can Blueberry Pie Filling*
  • 1-8 oz block  Cream Cheese
  • 1 Cup cold milk
  • 1 pkg Vanilla Instant Pudding
  • 1 tub cool whip – thawed & divided



  1. Mix crumbs, butter cinnamon and sugar.  Press into bottom of 8-9” pie pan.       
  2. Spread 1/2 of the Blueberry filling onto the bottom of the crust
  3. Beat cream cheese with a wire whisk until creamy.
  4. Gradually add milk, whisking until blended.
  5. Stir in dry pudding mix and gently stir in 1/2 whipped topping.
  6. Cover with layer of remaining blueberry filling and top with remaining whipped topping.
  7. Chill at least 3 hours until set.

    Tara’s Tidbits®

    Any canned pie filling will work for this super easy dessert.


    For more Recipes from Tara's Table
    Join my Recipe Group on Facebook