INGREDIENTS

INSTRUCTIONS

1/2 cup powdered sugar 1 stick butter (1/2 cup) 1 8 oz package cream cheese
3 beaten eggs 1 cup sugar Mix crust (1st 3) well and spread evenly in a 9 x
13 pan. Cream last 3 well and 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.
~- Stephanie da Silva arielle@taronga.com
~End Recipe Export-
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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