Combine cookie crumbs, nuts and butter; press onto bottom and up side of 9-inch pie plate. Bake 15 min. Cool completely.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup sour cream; pour into crust.
Mix COOL WHIP, sugar and remaining sour cream until blended. Drop in spoonfuls around edge of pie.
Refrigerate 3 hours or until firm. Top with blueberries just before serving.
Balance out your food choices throughout the day so you can savor a slice of this creamy lemon tart.
Garnish with lemon zest before serving.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.