1 graham cracker pie crust
1 (17.5 oz.) can lemon pudding
8 oz. cream cheese, softened
8 oz. whipped topping
1 (15 oz.) can blueberries, drained, reserving a few juice and berries for topping sauce

Mix lemon pudding and cream cheese; fold in whipped topping. Gently fold blueberries into cheese pudding mixture. Pour into prepared pie shell. Freeze until firm. Let thaw slightly before serving. Serve with blueberry sauce.

For blueberry sauce: In saucepan, mix reserved juice from blueberries and 1 tablespoon corn starch; stir over medium heat until clear and thickened. Add reserved berries. Chill. Serve over pie. Serves 6 - 8.