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

1. Stir together first 3 ingredients; press evenly in bottom and up sides of a 9-inch pieplate.
2. Bake piecrust at 350u0b0 for 8 minutes; remove piecrust to a wire rack, and cool completely.
3. 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.
4. 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.
5. 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.

graham cracker crumbs, sugar, butter, cream cheese, condensed milk, powdered sugar, lemon instant pudding, lemon rind, lemon juice, blueberries, preserves, whipping cream, lemon slices

Taken from www.myrecipes.com/recipe/lemon-blueberry-cream-pie (may not work)