Lemon Cream Pie Surprise

• 1 whole Graham Cracker Crust (store Bought Or Homemade)
• 8 ounces, weight Cream Cheese, Softened
• 14 ounces, fluid Sweetened, Condensed Milk
• 1/4 cups Powdered Sugar
• 3-1/2 ounces, weight Lemon Instant Pudding Mix
• 2 teaspoons Grated Lemon Rind
• 1/2 cups Fresh Lemon Juice
• 1 pint Fresh Blueberries Or Raspberries
• 2 Tablespoons Blueberry Or Raspberry Preserves
• 1 cup Whipping Cream Or Cool Whip

1. Beat cream cheese, condensed milk, and powdered sugar until creamy with your mixer. Careful not to splash yourself!
2. Add pudding mix, lemon rind, and lemon juice to the cream cheese mixture. Beat until well mixed.
3. Spread half of lemon mixture evenly into your baked and cooled graham cracker crust. **
4. Stir together blueberries and the preserves; spread evenly over lemon mixture.
5. Spread remaining lemon mixture over the blueberry mixture;
6. Cover and chill for at least 2 hours or until set.
7. Beat whipping cream at medium speed until soft peaks form, and spread around the outer edge of pie or be lazy like me andwhip out the can of Cool Whip. Its tasty!
8. Garnish with fresh lemon slices and fresh blueberries and/or raspberries.
9. ** Note that you can make your own graham cracker crust by using 1-2/3 cup of graham cracker crumbs, 1/4 cup of white sugar, and 1/3 cup of butter softened. Stir together, press into a 9 inch pie plate and bake at 350 for about 8 minutes. However I am lazy and buy store bought. If you buy store bought, just bake according to package instructions. Cool completely before adding fillings.

graham cracker crust, weight cream cheese, milk, ubc, mix, lemon rind, lemon juice, fresh blueberries, whipping cream

Taken from tastykitchen.com/recipes/desserts/lemon-cream-pie-surprise/ (may not work)