blueberry cream pie Name: Jennifer Miller Base: Falls Church Recipe: 4 ounces cream cheese, softened 1⁄2 cup sour cream 1⁄4 cup sugar 1 1⁄2 cups Cool Whip, refrigerated 1 graham cracker crust 2 cups fresh blueberries, divided DIRECTIONS In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended. Fold in Cool Whip. Spoon half of mixture into pie crust; top with 1 cup blueberries. Spread with remaining cream cheese mixture. Scatter with remaining blueberries. Cover with plastic wrap and refrigerate at least 5 hours.