8 oz. cream cheese
6 oz. can frozen lemonade
14 oz. can sweetened condensed milk
8 oz. container whipped topping
21 oz. can blueberry pie filling

Beat cream cheese until creamy. Add lemonade and condensed milk. Mix until well blended. Fold in 3/4 of whipped topping and 2/3 of pie filling. Put in bowl. Chill. Garnish with remaining whipped topping and pie filling.

This recipe may also be used to make two pies. Prepare the same way and spread into two graham cracker crust.