Lemon Cream Cheese Pie with Blueberries

• 8 ounces cream cheese (nonfat) at room temp
• 14 ounces milk, low fat, sweetened, condensed
• 1/2 cup lemon juice fresh
• 1 teaspoon lemon zest grated, fresh, optional
• 1 teaspoon vanilla extract
• 1 each pie shell (9 inch) graham cracker crumb, prepared, (shortbread or choc wafer)
• 1 pint blueberries fresh, cleaned

1. Variations: fresh strawberries, blackberries or raspberries.
2. Recipe: Beat the cream cheese until fluffy.
3. Continue to beat as you slowly pour the condensed milk into the cream cheese.
4. Beat until smooth.
5. Stir in lemon juice, lemon peel and vanilla.
6. Pour into prepared crust.
7. Puree 13 cup blueberries or other fruit.
8. Drizzle on top of prepared pie.
9. Run a knife throughout the pie to create a swirled effect.
10. Refrigerate for 3 to 4 hours.
11. Top with remaining blueberries or other fruit.

cream cheese, milk, lemon juice fresh, lemon zest, vanilla, pie shell, blueberries

Taken from recipeland.com/recipe/v/lemon-cream-cheese-pie-blueberr-34349 (may not work)