Lemon Blueberry Cream Pie

Ingredients:
1 pre-made graham cracker crust
1 (8 oz) package cream cheese, softened
1 (14 oz) can of sweetened condense milk
1/4 cup powdered sugar
1 (3 oz) package of lemon instant pudding mix (do not prepare, you just need the powder)
2 teaspoons lemon zest
1/2 cup fresh lemon juice
1 pint fresh blueberries
2 tablespoons blueberry preserves or jam
Whipped Cream to garnish

Directions:
In a large mixing bowl, beat your cream cheese, milk and powdered sugar with an electric mixer until creamy. Beat in your lemon pudding mix, lemon zest and lemon juice until just blended.
Pour half of your lemon mixture into your prepared pie crust.
Stir together your fresh blueberries with your blueberry preserves in a small bowl. Pour the blueberry mixture down evenly over the top of your lemon pie layer. Top the blueberry layer with the other half of your lemon mixture.
Chill pie at least two hours (you can even chill it overnight!) before serving.