This insanely fluffy blueberry cream pie has it all. In addition to the blueberries, the filling contains cream cheese and whipped topping. Using a premade graham cracker crust and canned blueberry filling, this scrumptious pie can be ready to chill in 10 minutes.
If there is a trick to making this pie, it’s to cut the cream cheese into cubes as small as possible. This allows the cream cheese to soften faster than if you start with a solid block. I know people who use whipped cream cheese instead of the block, and their pies come out nearly the same. If you decide to try whipped cream cheese for this recipe, just make sure to NOT over mix it. Blend just enough to fully incorporate the granulated sugar then slowly blend in the whipped topping and canned blueberry filling.
What You’ll Need
Tools & Utensils
- Large bowl
- Wire whisk
- Spatula or spoon
- Measuring cup
- Set of measuring spoons
Key Ingredients
- Graham cracker crust
- Cream cheese softened
- Granulated sugar
- Milk
- Frozen whipped topping thawed
- Blueberry Pie Filling
Fluffy Blueberry Cream Pie
Utensils & Equipment
- 1 large bowl
- 1 wire whisk
- 1 spatula or spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 graham cracker crust
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar
- 1 Tbsp milk
- 2 cups frozen whipped topping thawed
- 1 can blueberry pie filling 21-ounce can
Instructions
Prepare The Filling
- In a large bowl beat together the cream cheese, sugar and milk until creamy. This should take only 1 to 2 minutes.
- Add the whipped topping and blueberry pie filling. Gently mix together until blended..
Fill The Crust
- Spoon the filling into the graham cracker crust.
Chill
- Cover and refrigerate for 2 hours or until firmly set.