Ingredients:
4 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup sugar
1 1/2 cups Cool Whip, refrigerated
1 graham cracker crust
2 cups fresh blueberries, divided
Directions:
In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
Fold in Cool Whip.
Spoon half of mixture into pie crust; top with 1 cup blueberries.
Spread with remaining cream cheese mixture.
Scatter with remaining blueberries.
Cover with plastic wrap and refrigerate at least 5 hours.
Servings: 6
Time preparation: 15 min.
Time total: 15 min.