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Blueberry Ice Box Cake

Author/Submitted by:
Servings: 0
Categories: Cakes / Desserts

2  cups  Graham cracker crumbs
1/2  cup  Butter
1/2  cup  Powdered sugar
8  ounces  Cream cheese
3    Eggs, beaten
1  cup  Sugar
    Juice of 1/2 lemon
1  can  Blueberry pie filling
    Cool Whip

1. Mix graham cracker crumbs, butter, and powdered sugar well and spread evenly in a 9 x 13 pan.

2. Cream well cream cheese, eggs, and sugar. Spread over crumb mixture and bake 30 minutes at 350F.

3. Add lemon juice to blueberry pie filling. Mix well. Pour over cream filling while still hot.

4. When completely cool, cover entire cake with Cool Whip.

Keeps very well in the refrigerator and in fact, the cake improves if it's allowed to sit.

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