Recipe - Blueberry Ice Box Cake

CRUST
2 cup Graham cracker crumbs
One half cup Powdered sugar
1 Stick butter

FILLING
1 pack (8oz) cream cheese
3 Beaten eggs
1 cup Sugar

TOPPING
One half Lemon; juice of
1 cn Blueberry pie filling
2 pack Dream whip (or use cool
whip)

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 One half 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.

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.