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Recipe from Phelisia Jackson of Miss.
Directions
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
Ingredients
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.
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