INGREDIENTS
- CRUST:
- 1 cup (6 oz.) NESTLÉ TOLL HOUSE Premier White Morsels
- 1/4 cup (1/2 stick) butter, softened
- 3 cups flaked oat cereal with blueberries, slightly crushed
- FILLING:
- 1 pkg. (3.4 oz.) lemon pudding and pie filling mix (not instant)
- 1/2 cup granulated sugar
- 2 large egg yolks, lightly beaten
- 1 3/4 cups water
- 1 cup (6 oz.) NESTLÉ TOLL HOUSE Premier White Morsels
- 1 pkg. (8 oz.) cream cheese, softened
- 1 container (8 oz.) frozen whipped topping, thawed
- 1 cup blueberry preserves
INSTRUCTIONS
FOR CRUST:
GREASE 10-inch pie plate.
PLACE morsels and butter in uncovered, medium microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in cereal until coated. Press onto bottom and up sides of prepared pie plate.
FOR FILLING:
COMBINE pudding mix, sugar, egg yolks and water in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Boil for 1 minute. Remove from heat. Add morsels; stir until melted. Refrigerate for 1 hour or until cool.
BEAT cream cheese in large mixer bowl until smooth. Beat in pudding mixture. Fold in whipped topping. Spoon into crust. Refrigerate for 1 hour or until filling is set.
SPOON blueberry preserves over pie just before serving.
GREASE 10-inch pie plate.
PLACE morsels and butter in uncovered, medium microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in cereal until coated. Press onto bottom and up sides of prepared pie plate.
FOR FILLING:
COMBINE pudding mix, sugar, egg yolks and water in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Boil for 1 minute. Remove from heat. Add morsels; stir until melted. Refrigerate for 1 hour or until cool.
BEAT cream cheese in large mixer bowl until smooth. Beat in pudding mixture. Fold in whipped topping. Spoon into crust. Refrigerate for 1 hour or until filling is set.
SPOON blueberry preserves over pie just before serving.
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