Recipe by G.Roberts
"These pies freeze well; enjoy one now, and freeze the second pie for use later!"
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1 (16 ounce) package
frozen whipped topping, thawed
1 (8 ounce) package
1 (21 ounce) can
blueberry pie filling
pastry for a 9 inch single crust pie
This truly is an excellent pie. Everyone loved it (including me). However, I did make a few changes. First, I added about 2 teaspoons of vanilla extract to the beaten cream cheese and sugar, then I whipped up 2 cups (500 ml) of whipping cream (35%)- instead of the frozen whipped topping - until stiff peaks formed and folded this into the cream cheese mixture. Finally, I wanted to take advantage of blueberry season and instead of pie filling, I used fresh blueberries (about 1 1/2 pints should do). I arranged them in a circular pattern over the cream cheese mixture and then brushed a red currant jelly glaze over the blueberries. Voila! C'est magnifique!
Found it boring, sorry. Needs more bananas and less Cool Whip! Won't make again.
OH MY GOODNESS, DID I DIE AND GO TO HEAVEN? *L* I HAVE NOT HAD A PIE THIS GOOD SINCE MY MOTHER PASSED ON. TWO THUMBS UP AND 5*. I PLAN TO MAKE THIS FOR THE NEXT FAMILY EVENT. GOT A LATE START MAKING IT, SO INSTEAD OF CHILLING FOR 4 HRS. I STUCK IT IN THE FREEZER FOR AN HOUR. MY B/F, 18M/O AND BROTHER LOVED IT! MAY TRY BANANAS AND PUT A STRAWBERRY PIE FILLING ON TOP NEXT. THANKS SOOO MUCH FOR A WONDERFUL RECIPE.A+++++++++++++++
ORIGINAL REVIEW (September 2003): I made this using a graham cracker crust without the pecans and served it on Independence Day. Very easy and fast to prepare!! It was a hit with everyone, too. I will make this again and will always consider it whenever I need to throw a dessert together quickly. Thanks!
2015 UPDATE: I continue to make this dessert as requested (especially during the summer) by my family, still using two (9-inch) prepared graham cracker crusts (baked for 10 minutes at 350 F), without the pecans, but otherwise leaving the recipe unchanged. It is, 12 years later, still a hit. I always say I'm going to reduce the amount of whipped topping in the cream cheese mixture, but I never do.
These freeze exceptionally well and I almost always freeze one for a later day. Thank you, G.Roberts, for a recipe that has such staying power!
I made this to take to a cook-out and it was a huge hit! I made it with "Perfect fect Pie Crust 1" from this site. I used walnuts instead of pecans and made my own blueberry filling with fresh-picked blueberries. I also whipped up cream for the filling instead of using whipped topping. I layered the pie so that the cream was on top and not the blueberries, then decorated the top of the pie with banana chips, fresh bluberries and walnuts. Thank you! 5 stars!
I liked this "pie" but I think it would taste better with a graham cracker crust!
This pie is AWESOME! And very quick and easy to make. I used graham cracker crusts and left out the pecans and it was still great! I took to a family pool party and everyone loved it. Will make again for sure.
Omitted bananas, and this was exactly like a pie my aunt used to make for holiday gatherings. Thanks so much for sharing this delicious recipe! My kids devoured it, and I loved it just as much.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry and Banana Cream Cheese Pie
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 164
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