Blueberry-Lemon Pie

• 1-1/4 cups Honey Maid Graham Crumbs
• 1/4 cup butter, melted
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/4 cup each: sugar and milk
• 3 Tbsp. freshly squeezed lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 cup thawed Cool Whip Whipped Topping
• 1 pt. (2 cups) fresh blueberries Whole Foods 3 For $10.00 thru 02/09

1. Combine graham crumbs and butter in 9-inch pie plate; press firmly onto bottom and up side of pie plate.
2. Beat cream cheese, sugar, milk and juice in medium bowl with electric mixer on medium speed until well blended.
3. Stir in whipped topping.
4. Spread onto bottom of crust; top with blueberries.
5. Refrigerate at least 30 min.
6. before serving.
7. Store any leftover pie in refrigerator.

honey, butter, cream cheese, sugar, freshly squeezed lemon juice, topping, blueberries

Taken from www.kraftrecipes.com/recipes/blueberry-lemon-pie-106390.aspx (may not work)