Don’t worry about wrapping up any leftovers, your family will lick this plate clean!
½ Cup plus 1 TBSP Skim Milk, divided
5 TBSP Butter, melted
¾ Cup All-Purpose Flour
1 Small Package Cook-and-Serve Vanilla Pudding Mix
1 tsp Baking Powder
2 Cups Fresh or Frozen Blueberries, thawed and drained
1 Package (8 oz.) Reduced-fat Cream Cheese, softened
½ Cup Sugar
2 tsp Sugar
½ tsp Ground Cinnamon
Preheat oven to 350°. In a mixing bowl, beat ½ cup milk, butter, and egg. In another bowl, combine flour, pudding mix, and baking powder; stir into egg mixture just until moistened. Pour into a 9-inch pie plate coated with cooking spray. Arrange blueberries over batter to within ½ inch of edge of plate.
In a mixing bowl, beat cream cheese, ½ cup sugar and remaining milk until smooth. Spread over blueberries to within 1 inch of berry edge. For topping, combine sugar and cinnamon; sprinkle over cream cheese mixture. Bake 30-35 minutes or until set.