Blueberry Lemon Pie
1-1/4 cups HONEY MAID Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup each: sugar and milk
3 Tbsp. lemon juice
1 cup thawed COOL WHIP Whipped Topping
3 cups blueberries
COMBINE cracker crumbs and butter in 9-inch pie plate; press firmly onto bottom and up side of pie plate.
BEAT cream cheese, sugar, milk and juice in medium bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spread onto bottom of crust; top with blueberries.
REFRIGERATE at least 30 min. before serving. Store any leftover pie in refrigerator.
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