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Lemony Blueberry Layered Pie

This chilled pie made with Musselman’s Blueberry Pie Filling is perfect for picnics. Try it with strawberry pie filling too.

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    Chill/Freeze Time
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    Total Time
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  • 1 8-ounce package cream cheese, softened
  • 1 14-ounce can sweetened condensed milk
  • ¼ cup powdered sugar
  • 1 3.4-ounce box instant lemon pudding mix, dry
  • 2 teaspoons lemon zest
  • ¼ cup lemon juice
  • 1 21-ounce can MUSSELMAN’S® Blueberry Pie Filling
  • 1 9-inch graham cracker crust


  1. Step 1
    Combine cream cheese, condensed milk and powdered sugar in a large bowl. Using an electric mixer, mix at medium speed for 1 to 2 minutes, until smooth.

  2. Step 2
    Add pudding mix, lemon zest, and lemon juice; mix until well blended.

  3. Step 3
    Spoon about half of the blueberry pie filling evenly into bottom of graham cracker crust.

  4. Step 4
    Spoon lemon-filling mixture on top and spread evenly. Cover and chill for at least 1 hour

  5. Step 5
    Spoon remaining pie filling on top just before serving. Garnish with fresh lemon zest if desired.

What others are saying about this recipe

  1. Virginia says:

    06/30/2019 I tried this receipe. I must say althought I am not a fan of Blueberries my family really enjoyed this pie. I didn’t have a lemon so I just added extra lemon juice. I give this receipe 5 stars. Great lemon flavor.

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