This chilled pie made with Musselman’s Blueberry Pie Filling is perfect for picnics. Try it with strawberry pie filling too.
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.
Add pudding mix, lemon zest, and lemon juice; mix until well blended.
Spoon about half of the blueberry pie filling evenly into bottom of graham cracker crust.
Spoon lemon-filling mixture on top and spread evenly. Cover and chill for at least 1 hour
Spoon remaining pie filling on top just before serving. Garnish with fresh lemon zest if desired.