BLUEBERRY ICE BOX CAKE

BLUEBERRY ICE BOX CAKE

Ingredients + Instructions:
Crust:
2 cups graham cracker crumbs
1/2 cup powdered sugar
1 stick butter (1/2 cup)
Mix well and spread evenly in a 9 x 13 pan.
Cream well:
1 8 oz package cream cheese
3 beaten eggs
1 cup 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 infact, 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.