Ingredients
- 1 prepared and pre-baked bottom crust pie shell, cooled
3 oz. cream cheese, room temperature
1 medium-size (8 oz) Cool Whip Free topping
1 cup water
1/2 cup Splenda
2 Tbsp. corn starch
1 3-oz. sugar free cherry Jell-O
1 tsp. lemon juice
1 tsp. butter
Pinch of cinnamon
1 quart fresh blueberries
Description
Adapted Recipe From Gene Secor, Secor's Farm, Perry, OHThe Plain Dealer 07/07/10
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