BLUEBERRY CREAM CHEESE PIE NO BAKE RECIPES

Name: Easy Cherry or Blueberry Cream Pie (No-Bake)
Prep time: 2 h
Total time: 2 h
Yield: 6-8 serving(s)
Ingredients: 1 (8 -9 inch) prepared baked graham cracker pie crust; 1 (8 ounce) package cream cheese, room temperature; 1/2 cup confectioners' sugar; 1/2 teaspoon almond extract; 1/2 pint whipping cream (unwhipped); 1 (16 ounce) can pie filling

EASY CHERRY OR BLUEBERRY CREAM PIE (NO-BAKE) RECIPE - FOOD.COM

Easy Cherry or Blueberry Cream Pie (No-Bake) Recipe - Food.com image

You can really use any flavor of pie filling you desire to top this pie, it takes minutes to put together and it's delicious --- plan ahead this needs to chill for a couple of hours before serving.

Total Time 2 hours

Prep Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 (8 -9 inch) prepared baked graham cracker pie crust
1 (8 ounce) package cream cheese, room temperature
1/2 cup confectioners' sugar
1/2 teaspoon almond extract
1/2 pint whipping cream (unwhipped)
1 (16 ounce) can pie filling

Steps:

In a bowl using an electric mixer beat together the softened cream cheese with confectioners sugar and almond extract until smooth and fluffy.
In another bowl whip the cream until stiff; fold the whipped cream into the cream cheese mixture.
Pour the mixture into the prepared pie crust.
Top with pie filling.
Chill for a couple of hours before serving.
Delicious!

Nutrition Facts : Calories 481.2, FatContent 36.5, SaturatedFatContent 18.3, CholesterolContent 96, SodiumContent 339.3, CarbohydrateContent 35.8, FiberContent 0.5, SugarContent 24.7, ProteinContent 4.5

QUICK & EASY, NO BAKE, BLUEBERRY CREAM CHEESE PIE | JUST A ...

Quick & Easy, No bake, Blueberry Cream Cheese Pie | Just A ... image

I thought that I had made up my own recipe until I found several, similar recipes to this one that are already posted using a pie filling instead. But I wanted to do something different with some fresh blueberries I had on hand in the freezer; I was curious to see how I could use them besides making muffins, pancakes or a cake of some sort; so I tried this. Don't get me wrong, using a pie filling is great too and turns out well, but this is the perfect way to use the blueberries you have in the freezer, besides the same ole, same ole, putting them in a cake, using them in muffins, or making jelly with them of course. You'll just have to try it to see for yourself. This recipe is also good using fresh, sliced strawberries mixed with a strawberry glaze, or a cherry pie filling. But if you get the chance, try this using the blueberries you have on hand in your freezer or the fresh ones that you've just picked and see what a delicious, wonderful, thick blueberry glaze it makes by cooking them! You'll be SO surprised of how good it is! I know I was! And too, it's a different way to put them to good use, and doesn't take long at all! Hope you all enjoy this recipe as much as my family does! Happy eating! :)

Provided by Rebecca Smith @BeckySmithLuvs2cook

Categories Cakes

Number Of Ingredients 7

Ingredients

8 ounce(s) package softened cream cheese, (room temp)
3 or 4 cup(s) fresh or frozen blueberries, or you may use a pie filling instead. blueberry, strawberry or cherry.
1/4 cup(s) powdered sugar
1 cup(s) regular, granulated sugar
1 - graham cracker pie crust
1 - container of cool whip, or any type of whipped topping
2 tablespoon(s) milk

Steps:

Rinse fresh or frozen blueberries under cool water in a colander and remove all stems.
Cook blueberries in saucepan under low to moderate heat with one cup of regular, granulated sugar for about 15 to 20 minutes, stirring occasionally until berries are just about tender and has made a type of glaze. Glaze will thicken a lot when completely cooled, so don't worry if mixture still appears "soupy" while it's still hot. Sit mixture aside and cool COMPLETELY at room temperature first, then chill in refrigerator for about 1 hour. Do NOT place hot mixture in refrigerator! Make sure it has COMPLETELY cooled at room temp before chilling!
With electric mixer, mix cream cheese, 1/4 cup powdered sugar, & 2 tablespoons milk until smooth and creamy. Spread mixture into bottom of graham cracker crust pie shell.
After blueberry mixture has chilled, pour on top of cream cheese mixture. Cover with lid and chill in refrigerator at least 2 to 3 hours.
Top slices of pie with Cool Whip when ready to serve.

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