Blueberry Lime Pie

No bake with added frozen blueberries - good to make as you dream of summer.  You can use lime or key lime pudding mix.

9 Inch Graham Craker Crust
8 Ounces Cream Cheese, softened
14 Ounces Sweetend Condensed Milk
1/4 Cup Powdered Sugar
3.4 Ounce Lime Pudding Mix
1 Medium Lime, tested and juiced
21 Ounce Premium Blueberry Pie Filling
1 Cup Blueberries (thawed if frozen)

Combine cream cheese, condensed milk and powdered sugar in a large bowl until smooth.  Add pudding mix, juice and zest - mix until well blended.

Mix blueberries and 1/2 cup pie filling - spread into the bottom of the pie crust.  Top with pudding mixture.  Spoon remaining pie filling on top.  Refrigerate for at least an hour before serving.