Blueberry Lemon Cheesecake Pie In February - Yes, please...

This past weekend we were hit with the winter storm that hit most of Eastern US and Canada.  Its been a couple years since we've seen a single snowfall like that.  While the hubby was out tackling the driveway (and three or four of our neighbours'), I felt inspired to make a summery treat to overcome the winter chill outside.

(My hubby had already done the driveway twice, not that you can tell.  In the end, our area got 30 cm and the blowing snow created drifts well over 50 cm high in some areas.)

The recipe is based, mostly, on the recipe for Lemon and Blueberry Cream Cheese Pie from oh my! Sugar High.  I think that may be one of my new favourite websites.

Ingredients:
1 1/2 cup graham cracker crumbs
1/4 cup melted butter
8 oz package cream cheese, softened
1 1/2 cup milk
1 box Jello lemon instant pudding
1 can  blueberry pie filling


Steps:

Mix melted butter into graham cracker crumbs.  Press into 10 inch pie pan.

With electric beater or stand mixer, beat cream cheese on medium until smooth and fluffy. Set aside.

With electric beater or stand mixer, beat milk and pudding until fully mixed and thickening.  Add cream cheese and mix until blended and smooth.

Spread a thin layer of blueberry filling on the crumb crust (be careful not to create any holes when spreading the filling).

Spread the lemon cheese mixture in the pie crust.

Top with remaining blueberry filling.

Refrigerate for at least 1 hour before serving.

In the words of my hubby - "That's f@#$ing awesome!"  I guess it turned out okay.