When I was a kid, my favorite thing about Thanksgiving was dessert. (Okay, that’s still my favorite thing as an adult too!) My grandma would make this pie for just about every holiday, and it is still one of my favorite desserts.

This pie is not keto, or vegan, or whole 30, or paleo… I doubt my grandma would even know what those words meant if she were alive today. This is just a really good pie!

Here’s what you’ll need:

• 8 oz softened cream cheese
• 1/2 cup sugar
• 1 tub Cool Whip
• 1 can blueberry pie filling
• 3 bananas
• 1 lemon
• 1 refrigerated pie crust

(If you are worried about all the calories, I have made this before with fat-free Cool Whip, fat-free cream cheese, and Splenda instead of sugar, and it tasted almost exactly the same. Or, you could just eat a really small piece!)

Start by baking the pie crust according to package directions and allow to cool completely.

Peel the bananas and slice them up, then squeeze some lemon juice over them (about half the lemon) and toss them around to coat. You don’t want to taste the lemon juice, you want just enough to keep the bananas from turning brown. Spread the sliced bananas evenly over pie crust.

Next mix the cream cheese, sugar and Cool Whip together and layer on top of the bananas. It’s best to use a mixer for this so it’s not lumpy.

Finally, layer the pie filling on top and refrigerate about an hour to let the pie set up.

That’s it! This is super easy to make, and tastes amazing! I’ve tried using other flavors of pie filling on top, but the blueberry is my favorite. I’ve also tried using fresh blueberries, but the texture is much better with the pie filling.

You could also use the cream cheese filling as a fruit dip. I hope you enjoy this pie as much as I do!

Thanks y’all!

– Nikki