This recipe is from the Huggett family. They love making it in the summer because it does not have to be baked in the oven. It makes a refreshing dessert on a hot day. The Huggetts make it as one pie but we experimented with mini pie shells from the grocery store with good results. We also added fresh whipped cream.Makes 6-8 servings
- 8 ounces cream cheese, softened
- 8 ounces container whipped topping*
- 1 cup sugar
- 2 cups fresh blueberries
- 1 graham cracker pie crust or 2 sets of mini graham cracker crusts
Combine softened cream cheese with sugar until well-blended. Stir in Cool Whip until evenly distributed and sugar dissolved. Fold in blueberries. Pour into pie crust. Chill for several hours.
*Fresh whipped topping (optional)
8 ounces heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla
Combine the ingredients in a large bowl and whip until stiff peaks form. Spread the whipped cream over the pie or dollop it onto each piece of pie.