Lemon-Blueberry Cream Pie

Ingredients: 

• 1 2/3 cups graham cracker crumbs
• 1/4 cup sugar 
• 1/3 cup butter or margarine, melted 
• 1 (8-ounce) package cream cheese, softened 
• 1 (14-ounce) can sweetened condensed milk 
• 1/4 cup powdered sugar
• 1 (3.4-ounce) package lemon instant pudding mix
• 2 teaspoons grated lemon rind 
• 1/2 cup fresh lemon juice 
• 1 pint fresh blueberries 
• 2 tablespoons blueberry preserves
• 1 cup whipping cream 
• Garnishes: lemon slices, fresh blueberries 

Directions: 

1. 1. Stir together first 3 ingredients; press evenly in bottom and up sides of a 9-inch pie plate.
2. 
   
3. 2. Bake piecrust at 350° for 8 minutes; remove piecrust to a wire rack, and cool completely.
4. 
   
5. 3. Beat cheese, milk, and powdered sugar at medium speed with an electric mixer until creamy. Add pudding mix, rind, and juice; beat until blended. Spread half of lemon mixture evenly into prepared crust.
6. 
   
7. 4. Stir together blueberries and preserves; spread evenly over lemon mixture. Spread remaining lemon mixture over blueberry mixture; cover and chill 2 hours or until set.
8. 
   
9. 5. Beat whipping cream with an electric mixer until soft peaks form, and spread around outer edge of pie, forming a 3-inch border. Garnish, if desired.