Blueberries ‘N’ Cream Pie

• 1/2 cup plus 1 tablespoon fat-free milk, divided
• 3 tablespoons butter
• 1 egg
• 3/4 cup all-purpose flour
• 1 package (.8 ounces) sugar-free cook-and-serve vanilla pudding mix
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 2 cups fresh or frozen blueberries, thawed
• 1 package (8 ounces) reduced-fat cream cheese
• 1/2 cup sugar
• 2 teaspoons sugar
• 1/8 teaspoon ground cinnamon

1. In a large bowl, beat 1/2 cup milk, butter and egg. Combine the flour, pudding mix, baking powder and salt; stir into egg mixture just until moistened. Pour into a 9-in. pie plate coated with cooking spray. Arrange blueberries over batter to within 1/2 in. of edge of plate.
2. In a large bowl, beat the cream cheese, sugar and remaining milk until smooth. Spread over blueberries to within 1 in. of berry edge.
3. For topping, combine sugar and cinnamon; sprinkle over the cream cheese mixture. Bake at 350u0b0 for 30-35 minutes or until set. Serve warm. Refrigerate leftovers.

milk, butter, egg, flour, sugar, baking powder, salt, blueberries, cream cheese, sugar, sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/blueberries-n-cream-pie/ (may not work)