Easy Blueberry Cream Pie

Description: This is a perfect summer pie. I've often used the fat-free versions of cream cheese, sour cream and Cool Whip, and it's still wonderful.

Ingredients:

• 4 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup sugar
• 1 1/2 cups Cool Whip, refrigerated
• 1 graham cracker crust
• 2 cups fresh blueberries, divided

Steps:

1. In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
2. Fold in Cool Whip.
3. Spoon half of mixture into pie crust; top with 1 cup blueberries.
4. Spread with remaining cream cheese mixture.
5. Scatter with remaining blueberries.
6. Cover with plastic wrap and refrigerate at least 5 hours.