| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cake | 16 | Servings | |
INGREDIENTS
| 2 | c | Graham cracker crumbs |
| 1/2 | c | Powdered sugar |
| 1 | Stick butter | |
| 1 | pk | (8-oz) cream cheese |
| 3 | Beaten eggs | |
| 1 | c | Sugar |
| 1/2 | Lemon; juice of | |
| 1 | cn | Blueberry pie filling |
| 2 | pk | Dream whip (or use cool whip) |
INSTRUCTIONS
CRUST FILLING TOPPING Mix crust ingredients well and spread evenly in a 9 x 13 pan. Cream filling ingredients well. Spread over cumb mixture and bake 30 minutes at 350F. Add juice of 1/2 a lemon to 1 can of blueberry pie filling. Mix well. Pour over cream filling while still hot. When completely cool, prepare 2 packages of dream whip and cover entire cake (or use Cool Whip). Keeps very well in the refrigerator and in fact, the cake improves if it's allowed to sit. Note: I'm real big on real whipped cream, but the Cool Whip really does work better with this cake. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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