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Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good

Makes 6-8 servings
Prep Time: 30 minutes
Cooking Time: 10 minutes
Chilling Time: 2 hours



• 2-3 cups whole fresh blueberries, divided
• water
• 1/2 cup sugar
• 2 Tbsp. cornstarch
• 2 Tbsp. lemon juice
• half an 8-oz. pkg. cream cheese, softened
• 4 Tbsp. milk
• 9" deep-dish baked pie shell
• 9-oz. container frozen whipped topping, thawed


1. Mash 2 cups blueberries. Add enough water to equal 1 1/2 cups. Pour into saucepan. Add sugar, cornstarch, and lemon juice.

2. Cook until thickened over low heat, stirring constantly. Remove from heat. Chill for 2 hours.

3. Meanwhile mix cream cheese and milk together until creamy. Put in bottom of baked pie shell.

4. Top with 1/2-1 cup whole blueberries.

5. Pour cooled, thickened blueberry mixture over top.

6. Top with whipped topping just before serving.

Martha Ann Auker, Landisburg, PA

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