Easy-Creamy Lemon Blueberry Pie

• 1/2 cup blueberry pie filling
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 can (14 oz.) sweetened condensed milk
• 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1. Spread pie filling onto bottom of crust.
2. Mix cream cheese and condensed milk in large bowl until blended.
3. Add dry pudding mix; stir 2 min.
4. or until blended.
5. (Mixture will be thick) Gently stir in 2 cups COOL WHIP; spread over pie filling in crust.
6. Top with remaining COOL WHIP.
7. Refrigerate 4 hours or until firm.

blueberry pie filling, ready, philadelphia cream cheese, condensed milk

Taken from www.kraftrecipes.com/recipes/easy-creamy-lemon-blueberry-pie-180239.aspx (may not work)