Blueberry Yum Yum
Makes 12 servings
Crust
11/2 cups graham cracker crumbs
12/2 cup margarine or butter
13/2 cup powdered sugar
Filling 3 eggs
14/2 cups powdered sugar 8 ounces cream cheese, softened 1 Tablespoon lemon juice 1 can blueberry
pie filling *
Topping
15/2 pint cream whipped or 1 (9 ounce) container prepared topping
*Fresh Blueberry Filling 3 cups fresh blueberries
16/2 cup sugar 1 Tablespoon lemon juice 2 Tablespoons corn starch
Combine crumbs, margarine and sugar and pat into a 9 x 13 inch dish. Beat eggs, powdered sugar and
cream cheese until light and fluffy. Spread on top of prepared crumb crust. Bake at 350 0 for 20
minutes. Cool. Combine lemon juice and blueberry pie filling and spread over cooled crust. Spread
whipped topping over blueberry layer. Chill. Cut into squares.
*To use Fresh Blueberries: use 3 cups fresh blueberries, 1/2 cup sugar, 1 Tablespoon lemon juice, 2
Tablespoons cornstarch. Combine sugar and cornstarch, add lemon juice and blueberries. Stir gently
over low heat until berries are hot and sugar has dissolved and mixture becomes clear and
transparent. Cool and use in place of pie filling.
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