| 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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