Creamy Blueberry Lemonade pie is a cold Cream Cheese Pie with wild blueberries and sweet lemonade piled into a Nilla Wafer Crust is a quick, easy and no-bake recipe
Prep Time 15mins
Chill time 6hrs
Total Time 6hrs15mins
Author Julie Menghini
14ozsweetened condensed milk
1/2cupblueberriesI used frozen wild blueberries, thawed
8ozwhipped toppingI use Cool Whip
In the bowl of an electric stand mixer, beat cream cheese until light and fluffy. Add sweetened condensed milk and lemonade concentrate. Blend until mixed. Fold in blueberries and then whipped topping.
Pour into the pie crust. Chill for 4 to 6 hours or until firm.
Garnish with additional whipped topping or blueberries if desired.
Store leftovers in the refrigerator covered lightly with plastic wrap.
I made a vanilla wafer crust but you can make or buy a graham cracker or pastry crust. Pre-bake and cook any crust prior to filling. The nutritional data doesn't include the crust.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.