Blueberry Cream Cheese Pie

Debra Ann Chun

• 2 blocks margarine
• 2 C. flour
• 3 T. sugar
• 16 oz. cream cheese
• 1 C. powdered sugar, sifted
• 2 tsp. vanilla
• 16 oz. Cool Whip
• 21 oz. blueberry pie filling

Preheat the oven to 325°. For crust, mix together the flour and margarine with your hands until crumbly. Add the sugar and knead with fingers until mixed. Evenly spread the dough in a 9″x13″ pan. Bake the crust for 25 to 30 minutes. For filling, beat together the cream cheese, powdered sugar and vanilla. Add the cool whip folding into the cheese mixture, then pour onto the crust. Top with the blueberry pie filling. Chill for several hours to set before serving.