Recipe from Phelisia Jackson of Miss.
- 1 can blueberry pie filling
- 1 cup of powdered sugar
- 1 (8oz) sour cream
- 1 (8oz) cool whip
- 1 (4oz) cream cheese
- 2 shortbread pie crusts
- Cream the cream cheese in medium bowl.
- Mix in the cool whip, sour cream, powdered sugar and small amount of lemon juice for taste.
- Spread into both pie crusts equally.
- Let stand in refrigerator for 30 min. then cover with your flavor of pie filling.