Submitted by:  Ruth Uptain
From:  Casper, WY
Bake Time: 10 minutes
Bake Temperature: 450 degrees

Ingredients:
1 can blueberry pie filling      1 8oz pkg cream cheese    1/3 cup sugar
1 to 2 tsp grated lemon peel     1 15oz pkg refrigerated piecrusts
½ cup whipping cream, whipped

 

Instructions: Heat over to 450. Prepare piecrust according to directions for one crust baked shell using 9 inch pan. Bake for 9 to 11 minutes or until lightly browned. Cool. In a small bowl, beat cream cheese, sugar and lemon peel until light and fluffy. Fold in whipped cream. Spoon into cooled pie crust; spread evenly. Spoon blueberry filling evenly over lemon filling. Refrigerate at least one hour before serving. Garnish with whipped cream. Store in refrigerator. Makes 8 servings.