Blueberry Ice Box Cake

Ingredients

2 cups graham cracker crumbs
1/2 cup powdered sugar
1 stick butter (1/2 cup)
8 ounces package cream cheese
3 beaten eggs
1 cup sugar

Instructions

Mix crumbs, sugar and butter well and spread evenly in a 9 x 13 pan. Cream well cream cheese, eggs and sugar. 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.