Blueberry-Lemon Pie

Ingredients

• 1 cups HONEY MAID Graham Cracker Crumbs
• 1/4 cup (1/2 stick) butter, melted
• 1 pkg. (8 oz.) brick cream cheese, softened
• 1/4 cup each sugar and milk
• 3 Tbsp. lemon juice
• 1 cup thawed COOL WHIP Whipped Topping
• 3 cups blueberries

Instructions

• Mix cracker crumbs and butter in 9-inch pie plate; press onto bottom and up side of pie plate.
• Beat cream cheese, sugar, milk and juice in medium bowl with mixer until well blended. Gently stir in COOL WHIP. Spread onto bottom of crust; top with blueberries.
• Refrigerate 30 min.

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