2 1/2 cups milk
2 tablespoons butter
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) package instant blueberry filling
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package frozen strawberry jam
In a medium saucepan, heat milk over medium heat. Bring milk to a boil, then cover, remove from heat, and let stand 5 minutes. Remove from heat, and stir in butter and cream cheese. Beat well. Stir in whipped topping and vanilla. Pour mixture into pie crust. Cover and chill at least 2 hours before serving.
In a large bowl, beat pudding mix with instant pudding. Fold in blueberry filling. Pour filling into pie crust. Chill in refrigerator until serving. Garnish with strawberry jam.
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