Blueberries 'n' Cream Pie
1/2 cup milk -- plus
1 tablespoon milk -- divided
3 tablespoons butter -- melted
3/4 cup all-purpose flour
1 package vanilla pudding mix -- (7/8 ounce)
1 teaspoon baking powder
1/4 teaspoon salt
2 cups fresh blueberries (or can use thawed out frozen blueberries)
1 package cream cheese -- (8 ounce)
1/2 cup sugar -- plus
2 teaspoons sugar -- divided
In a large mixing bowl, beat 1/2 cup milk, butter and egg.
Combine the flour, pudding mix, baking powder and salt; stir into egg mixture just until moistened.
Pour into a 9-inch pie plate coated with nonstick cooking spray.
Arrange blueberries over batter to within 1/2-inch of edge of plate.
In a large mixing bowl, beat cream cheese, sugar and remaining milk until smooth.
Spread over blueberries to within 1 inch of berry edge.
Sprinkle 2 teaspoons sugar over the cream cheese mixture.
Bake at 350 degrees for 30-35 minutes or until set.
Serve warm and refrigerate leftovers.