• 1 ½ cups heavy whipping cream
  • ½ cup powdered sugar
  • 8 ounces cream cheese, softened
  • 21 ounce can blueberry pie filling
  • zest of 2 lemons
  • 1 tablespoon lemon juice
  • 1 cup blueberries
  • lemon slices, optional garnish


  1. Add heavy whipping cream to a mixer bowl and beat at low speed for about 2 minutes, raise to medium-high speed and continue to whip until it starts to thicken. Add powdered sugar and continue to whip until stiff peaks form.
  2. Divide sweetened whipped cream, 2 cups for the filling and the remainder for layering.
  3. Add softened cream cheese to the mixer bowl and beat at medium speed until whipped, about 1 ½- 2 minutes.
  4. Add blueberry pie filling, lemon zest and lemon juice.
  5. Continue to beat until well combined.
  6. Fold in 2 cups of reserved whipped cream until thoroughly combined.
  7. Fill pastry bags with blueberry filling and another with the remaining sweetened whipped cream.
  8. Layer into 5 oz dessert glasses  or small bowls: blueberry filling, whipped cream, blueberries and repeat.
  9. Garnish with more blueberries and a slice of lemon if desired.
  10. Chill for 4 hours or overnight before serving.


To Make a Pie: Prepare according to directions. Fill a prepared 9 inch graham cracker crust. Top with sweetened whipped cream. Garnish with fresh blueberries and lemon slices. Chill 6 hours or overnight before serving.

Variation: Add a layer of crushed graham crackers into the dessert glasses if desired.

Pie Filling: Any flavor of pie filling can be substituted.


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