Recipe - Blueberry Icebox Cake

One half cup powdered sugar 1 stick butter (One half cup) 1 8 ounce 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 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.

~ Stephanie da Silva arielle@taronga.com

~End Recipe Export

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini