Blueberry Ice Box Cake
Graham cracker crumbs
Juice of 1/2 lemon
Blueberry pie filling
Cream well cream cheese, eggs, and sugar. Spread over crumb mixture and bake 30 minutes at 350F.
Add lemon juice to blueberry pie filling. Mix well. Pour over cream filling while still hot.
When completely cool, cover entire cake with Cool Whip.
Mix graham cracker crumbs, butter, and powdered sugar well and spread evenly in a 9 x 13 pan.
Keeps very well in the refrigerator and in fact, the cake improves if it's allowed to sit.