I filled a glass teapot with fresh lemons and used these unusual flowers I found at the grocery store. The name of the flower is Eryngium, which I have never heard of. Don't they look like star bursts?
1 graham cracker crust for a 9" pie, store bought or for homemade, check here
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/4 cup powdered sugar
1 (3.4 oz.) box instant lemon pudding
2 t. Fresh lemon zest
1/4 cup freshly squeezed lemon juice
1 (21 oz.) can blueberry pie filling
Combine cream cheese, sweetened condensed milk and powdered sugar in a large bowl. Using an electric mixer, mix at medium speed for 1-2 minutes, until smooth.
Add pudding mix, lemon zest and lemon juice; mix until well blended.
Spoon about half of the pie filling into the bottom of the graham cracker crust. Spoon lemon filling on top and spread evenly. Cover and chill for at least an hour.
Spoon remaining pie filling on top just before serving.
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