Blueberry cheese pie
|200 g||Waitrose digestive biscuit, roughly ground|
|60 g||melted butter, room temperature|
|1 pkg||Philadelphia cream cheese|
|1 pkg||sour cream|
|1 tsp||vanilla extract|
|1 tbs||Wilderness blueberry filling|
- In mixing bowl, combine digestive biscuit and melted butter together. Spoon the biscuit into each glass. Keep in refrigerator.
- With stand mixture with paddle attachment, in another mixing bowl, beat cream cheese and sugar until sugar dissolves. Beat in sour cream and vanilla extract. Spoon cream cheese mixture in to each biscuit glass. Keep in refrigerator for 30 minutes.
- Spoon blueberry filling over the cheese mixture and chill in refrigerator up to 2 hours. The pie can be made in advance.