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Add a photoServings: 1
Ingredients
- 8 ounce cream cheese, softened
- 14 ounce can sweetened condensed lowfat milk
- 6 ounce can frzn lemonade
- 1 tsp vanilla
- 14 ounce can blueberry pie filling
- 8 ounce container frzn whipped topping, thawed
- 2 x graham cracker pie crusts
Directions
- In a mixing bowl, beat the cream cheese and add in the sweetened condensed lowfat milk. Mix till well blended. Add in the frzn lemonade and the vanilla, mix well. Stir in the pie filling and then gently mix in the whipped topping.
- Pour into pie shells and chill till hard.
- We usually substitute the pie crusts with a graham cracker crust in the bottom of a 9 x 13 cake pan. You can also reserve a small amount of the pie filling and use it to decorate the top of the pies.
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