Simmer 2 cups of the blueberries with the water for 3-4 minutes. Combine sugar and cornstarch and add to the cooking berries. Continue cooking until syrup is thick and clear, stirring constantly. When about thinkened, add lemon juice. Remove from heat and stir in the remaining 2 cups of Blueberries. Set aside to cool.
Combine cream cheese and powdered sugar. Beat smooth. Fold cool whip into the cream cheese mixture.
Spread cream cheese mixture in the bottom of the pie crust. Top with cooled berry filling and chill. Serve with Cool Whip or Ready Whip.
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|Serving Size: 1 Serving (237g)|
|Recipe Makes: 8|
|Calories from Fat: 134 (34%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 24.5mg||8 %|
|Sodium 111.7mg||4 %|
|Potassium 146.1mg||4 %|
|Total Carbohydrate 63.8g||19 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 61.9g|
|Protein 3.5g||5 %|
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Calories per serving: 393
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