lemon-blueberry cream pie

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Lemon - Blueberry Cream Pie from Andrea:

1 2/3 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter or margarine, melted

1 (8oz) package cream cheese, softened

1 (14oz) can sweetened condensed milk

1/4 cup powdered sugar

1 (3.4oz) package lemon instant pudding mix

2 tsp grated lemon rind

1/2 cup fresh lemon juice

1 pint fresh blueberries

2 T blueberry preserves

1 cup whipping cream

Garnishes: lemon slices, fresh blueberries

Preparation

Stir together first 3 ingredients; press evenly in bottom and up sides of 9 inch pie plate. Bake crust at 350 degrees for 8 minutes; remove pie crust to a wire wrack and cool completely. Beat cream cheese, milk, and powdered sugar at medium speed with electric mixer until creamy. Add pudding mix, rind, and juice; beat until blended. Spread half of lemon mixture evenly into prepared crust. Stir together blueberries and preserves; spread evenly over lemon mixture. Spread remaining lemon mixture over blueberry mixture; cover and chill 2 hours or until set. Beat whipping cream with an electric mixer until soft peaks form, and spread around outer edge of pie, forming a 3 inch border. Garnish if desired.