BLUEBERRY LEMON PIE

Perfect Match Blueberry Lemon Pie

Crust:
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Premier White Morsels
1/4 cup (1/2 stick) butter, softened
3 cups flaked oat cereal with blueberries, slightly crushed

Filling:
1 (3.4-ounce) package lemon pudding and pie filling mix (not instant)
1/2 cup granulated sugar
2 large egg yolks, lightly beaten
1 3/4 cups water
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Premier White Morsels
1 (8-ounce) cream cheese, softened
1 (8-ounce) container frozen whipped topping, thawed
1 cup blueberry preserves

Place morsels and butter in uncovered, medium microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Stir in cereal until coated. Press onto bottom and up sides of prepared pie plate.

For Filling: Combine pudding mix, sugar, egg yolks and water in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Boil for 1 minute. Remove from heat. Add morsels; stir until melted. Refrigerate for 1 hour or until cool.

Beat cream cheese in large mixer bowl until smooth. Beat in pudding mixture. Fold in whipped topping. Spoon into crust. Refrigerate for 1 hour or until filling is set.
Spoon blueberry preserves over pie just before serving.
Makes 12 servings.