Blueberry Ice Box Cake
Ingredients
- 2 cup graham cracker crumbs
- 1/2 cup powdered sugar
- 1 stick butter (1/2 cup)
- 8 ounce 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.