Blueberry Lemon Pie

• 1 cup white chocolate chips
• 14 cup butter, softened
• 3 cups flaked oat cereal with blueberries, slightly crushed
• 1 (3 1/2 ounce) packagecook and serve lemon pudding mix
• 12 cup sugar
• 2 egg yolks, lightly beaten
• 1 34 cups water
• 1 cup white chocolate chips
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 cup blueberry preserves

1. To prepare crust; place morsels and butter in a medium microwave-safe bowl.
2. Microwave on medium for 1 minute; stir.
3. Morsels may retain some of their original shape.
4. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
5. Stir in cereal until coated.
6. Press onto bottom and up sides of a greased 10-inch pie plate.
7. To prepare filling, combine pudding mix, sugar, egg yolks and water in medium, heavy-duty saucepan.
8. Cook over medium heat, stirring constantly, until mixture comes just to a boil.
9. Boil for 1 minute.
10. Remove from heat.
11. Add morsels; stir until melted.
12. Refrigerate for 1 hour or until cool.
13. Beat cream cheese in a large mixing bowl until smooth.
14. Beat in pudding mixture.
15. Fold in whipped topping.
16. Spoon into crust.
17. Refrigerate for 1 hour or until filling is set.
18. Spoon blueberry preserves over pie just before serving.

white chocolate chips, butter, cereal, sugar, egg yolks, water, white chocolate chips, cream cheese, frozen whipped topping, preserves

Taken from www.food.com/recipe/blueberry-lemon-pie-158134 (may not work)