Blueberry Cream Pie - cooking recipe

Ingredients

1 (8 oz.) cream cheese, room temperature
2 Tbsp. lemon juice (fresh)
1 can Eagle Brand milk
3 Tbsp. cornstarch
1/2 c. sugar
2 c. blueberries
1 (8 oz.) Cool Whip

Preparation

Mix cream cheese and lemon juice. Add milk and mix well. Blend cornstarch in 1/2 cup sugar and add to mix.
Stir in blueberries. Fold in Cool Whip.
Chill overnight.
Makes 2 pies. A graham cracker crust or pastry crust can be used.