- To large bowl, add pudding mix. Add milk. Using electric mixer on low speed, beat for 1 minute or until smooth. Scrape down sides and bottom of bowl. Beat on low speed for 5 to 7 minutes.
- In another large bowl, whisk together lemonade juice crystals and water until dissolved. Add cream cheese. Using electric mixer with clean beaters, beat until smooth and blended. Fold in pudding until blended.
- Prepare gelatin sheets according to package directions using cold preparation method. Add to lemonade mixture and stir to combine.
- Pour 750 mL lemonade filling into each crust, smooth tops. Refrigerate for 4 to 6 hours or until firm and set.
- In large skillet set over high heat, stir together blueberries, maple syrup and lemon juice. Bring to a boil. Reduce heat to medium. Cook, stirring occasionally, for 10 to 15 minutes or until thickened to jam-like consistency. Let cool completely and refrigerate until ready to use.
- To a medium bowl, add cream. Stir in cream stabilizer. Using electric mixer with clean beaters on high speed, beat until stiff peaks form.
- Cut each pie into 12 slices. Garnish each slice with 15 mLblueberry compote and 15 mL whipped cream.
Makes: 48 – 125 mL servings
Ingredients
| 500 g | Wellcare Instant Vanilla Pudding Mix |
|---|---|
| 2.5 L | Cold 2% milk |
| 500 mL | Dr. Oetker Low Calorie Lemonade Drink Crystals |
| 75 mL | Water |
| 250 g | Brick-style plain cream cheese |
| 24 | Dr. Oetker Gelatin Sheets |
| 4 (each 170 g/23 cm shells) | Prepared graham cracker pie crusts |
| 1.5 L (900 g) | Fresh blueberries |
| 120 mL | Pure maple syrup |
| 60 mL | Freshly squeezed lemon juice |
| 500 mL | Heavy or whipping (35%) cream |
| 20 g | Dr. Oetker Whip It, Stabilizer for Whipping Cream |
