Blueberry Lemon Cheesecake Pie

1 (15 oz ) pkg refrigerated pie crust

FILLING

1 (8 oz) cream cheese, softened

1 to 2 tsp grated lemon peel

1/2 cup whipping cream, whipped

TOPPING

1 21 oz can blueberry fruit pie filling,

Sweetened whipped cream

Heat oven to 450 degrees. Prepare pie crust according to

package directions for one crust baked shell, using a 9 inch

pie pan. Bake at 450 degrees 9-11 minutes or until lightly

In a small bowl, beat cream cheese, sugar and lemon peel

until light and fluffy. Fold in whipped cream. Spoon into cooled

pie crust; spread evenly. Spoon blueberry pie filling evenly over

lemon filling. Refrigerate at least 1 hour before servings. Garnish

with whipped cream. Store in refrigerator.