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1 (8 oz) package cream cheese, softened
1/3 cup sugar
1 (8 oz) container Cool Whip, thawed
1 prepared graham cracker crust
1 can blueberry pie filling (cherry works great too!)
Beat cream cheese and sugar in a large bowl on medium speed until smooth and the sugar is dissolved. Gently stir in whipped topping. Spoon into pie crust and spread to the edge of crust. Refrigerate for at least 1 hour. Top with pie filling just before serving.